Potato patties with sauerkraut and bacon

Tip: tap a step to mark it as done.

1. Peel the potatoes and cut them into small cubes. Place in a pot, add salt, cover with cold water, and boil until tender.

   Drain the potatoes, add the butter, and mash with a fork.

2. Stir in the flour and finely grated cheese, and season with more salt to taste. Let the potatoes cool slightly, then stir in the whole egg.

3. On a floured board, use your palms to shape the mixture into patties about 7 cm across and about 1 cm thick.

4. Pan-fry the patties in a little melted butter mixed with oil until golden brown, about 3 minutes per side. Alternatively, fry them in lard.

5. Rinse the sauerkraut and let it drain before braising.

6. Meanwhile, cut the bacon into small cubes and fry in a pot. Once crisp, remove the bacon and sauté the chopped onion in the rendered fat until softened.

   Add the sauerkraut and about 100 ml water, and simmer until tender. Add salt if needed.

7. Place a handful of sauerkraut and the hot patties on a plate, then sprinkle with the crispy bacon.

Tip: If frying the patties in several batches, use lard rather than butter. Butter will burn with prolonged frying, giving later batches a dark, bitter crust.

This recipe was translated from the Slovak original: Zemiakové fašírky s kyslou kapustou a slaninou