Old regional recipe from the Highlands. Potato pancakes that are first fried and then boiled. They are delicious with cabbage.

Ingredients:

1 kg of boiled potatoes 2 pcs/td> eggplant coarse flour sour cabbage crackers fat salt

Procedure:

1. Peel and grate the cooked, cooled potatoes
2. Add eggs, salt, flour and work out a stiffer potato dough
3. Form the dough into patties about 2 cm long and dry fry them in a frying pan on both sides
4. Remove the cooked patties with a wire ladle and transfer to plates
6. Brush with lard, sprinkle with chopped or minced crackling and serve with sauerkraut