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Steam sourcrout into some water until tender, season
with caraway and juniper berries and allow to cool down.
Peel and grate potatoes. Mix well grated potatoes and the other
ingredients with sourcrout. Season with basil, oregano, thyme, salt and
pepper.
Heat oil in a coated pan and add with a ladle portions. Flatten and fry
on both sides. Keep warm in oven. |
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