Sauerkraut Buffer

Name: Sauerkraut Buffer
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 2 discs Rye toast bread; 300 g Potatoes; 1 Onion; 150 g Breakfast bacon (Bacon); 300 g Sauerkraut; 4 Eggs; 2 TABLESPOONS Flour; 2 TABLESPOONS Caraway seeds; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 3-4 Tbsp Oil; 1 pack of Tomato sauce; 1 collar Chives; 7-10 Tbsp Parsley

AUTHOR
Kelli Murphy

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

2 discs Rye toast bread
300 g Potatoes
1 Onion
150 g Breakfast bacon (Bacon)
300 g Sauerkraut
4 Eggs
2 TABLESPOONS Flour
2 TABLESPOONS Caraway seeds
7-10 Tbsp Salt
7-10 Tbsp Pepper
3-4 Tbsp Oil
1 pack of Tomato sauce
1 collar Chives
7-10 Tbsp Parsley

Directions

1
Toast roasting. Peel, wash and coarsely grate potatoes. Peel and finely dice onion. Dice bacon and toast. Mix sauerkraut, potatoes, onion, bacon, bread cubes, eggs and flour. Season with caraway seeds, salt and pepper. From the mixture, fry twelve small buffers one after the other in hot oil until golden brown.
2
Keep the finished buffers warm in a preheated oven (electric cooker: 50 °C/ gas: level 1). For the sauce, bring 1/4 litre of water to the boil, stir in the sauce powder and cook for one minute. Wash the chives, dab dry and cut into small rolls, except for a few coarsely cut stalks. Add to the sauce. Arrange four buffers with some sauce on each plate. Serve garnished with parsley and remaining chives