- For the lentil vinaigrette
- 2 tablespoons red Lentils
- 2 tablespoons Red wine vinegar
- Juice of 1 Oranges
- 1 pinch Sugar
- 4 tablespoons Vegetable oil
- 100 grams lamb's lettuce
- For the sauerkraut potato cakes
- 750 grams Potatoes
- 1 bunch Chives
- 250 grams Sauerkraut
- 2 tablespoons Cornstarch
- 2 Eggs (size M)
- freshly ground pepper
- Clarified butter
For the lentil vinaigrette, cook the red lentils in water for 3-4 minutes. Drain the lentils.
For the vinaigrette, mix the red wine vinegar with orange juice, sugar or maple syrup and oil. Rinse the lamb's lettuce and shake dry.
For the sauerkraut potato cakes, peel the potatoes, rinse and grate coarsely. Rinse the chives, shake dry and chop.
Loosen the sauerkraut with a fork, sift the cornstarch over and mix well. Mix the sauerkraut with potatoes, eggs and chives, and season with salt and pepper.
Heat 2 teaspoon butter in a non-stick pan, pour 2 tablespoons potato mixture in it and flatten. Cook the cake until golden brown on each side. Drain the cake on kitchen paper and keep warm. Cook more cakes from the mixture until it is used up.
Heat the vinaigrette with the lentils until lukewarm. Mix the lamb's lettuce into the vinaigrette-lentil mixture and arrange on plates. Top with the potato cakes and serve.