For the tomato sauce, peel onions and garlic. Finely dice 1 onion and garlic. Cut the chilli lengthwise, remove seeds, wash and chop finely. Heat the oil. Fry the diced onion, garlic and chilli in it. Add strained tomatoes, cranberries and jelly, bring to the boil. Simmer sauce for about 5 minutes. Season with salt.
For the buffers, peel, wash and finely grate the potatoes. Grate the remaining onion with the potatoes. Stir in potato flour and eggs. Season potato dough with salt and pepper.
Heat clarified butter in portions in a coated pan. Add 3 heaps of dough with a tablespoon to the pan, spread flat and fry for 2-3 minutes. Press 1 portion of minced meat (approx. 30 g each) flat with moistened hands and place on the buffers. Press lightly and spread a little more of the buffer dough on the mince. Turn the buffers and fry for another 2-3 minutes until golden brown. Place the finished buffers on a plate and keep warm in a preheated oven (electric cooker: 100 °C/circulating air: 80 °C/gas: see manufacturer). Bake 9 more buffers from the remaining potato dough and minced meat.