Squeeze the sauerkraut with a crockery hanger and glaze the dry cabbage in a little bit of lard with a pinch of sugar. Extinguish with the sauerkraut juice and boil away the liquid.
Rinse the potatoes and boil them in salted water. Vegetables such as broccoli or possibly pumpkin should be boiled or possibly at least blanched. Remove the peel from the remaining vegetables and shave them into a large baking bowl with the potatoes. Add the eggs and season heartily with the spices.
Mix with the chickpea flour until soft but compact. Shape into even balls with moistened hands and bake in hot fat at about 175 C° until golden brown.
Goes well with:
Dips based on yogurt or cream/shmant with herbs (coriander, tarragon, parsley) Tip: If the ready-formed doughnuts are turned again in breadcrumbs, this provides a nice crust. The balls can also be refined with a cube of cheese in the ball.
Curcuma powder gives the balls a bright yellow color.
Our tip: It is best to use fresh herbs for a particularly good flavor!
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