Fried Potato Dumplings

Wash the potatoes and boil for ca. 30 minutes until soft, then drain. Peel the potatoes and push through a potato ricer or mouli into a bowl. Add the egg, the well-drained quark and the flour and blend well to form a soft dough. Add a little more flour if the dough is too sticky.

Season with salt and freshly milled pepper. Place on a floured worktop and roll out to a sausage shape, about 1.5 cm in diameter. Cut into pieces, ca. 3 cm in length, then slightly flatten and press together on the sides.

Place in a non-stick frying pan in hot butter and fry on all sides for ca. 10 minutes until golden brown. Warm the cream and the creme fraiche, add the chopped chives and season with salt and pepper.