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Potato Sauerkraut Cakes with Lentil Vinaigrette

Potato Sauerkraut Cakes with Lentil Vinaigrette
395
calories
Calories
1 hr
Preparation
advanced
Difficulty

Ingredients

for 4 servings
For the lentil vinaigrette
2 tablespoons red Lentils
2 tablespoons Red wine vinegar
Juice of 1 Oranges
Salt
Pepper
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)
Salt
freshly ground pepper
Clarified butter
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Preparation steps

1

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.

2

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.