Potato cake with sauerkraut and Kabanossi

AUTHOR
Eunice Scott
DIFFICULTY
very easy
RATING
5 1
COOK TIME
105 mins
TOTAL TIME
105 mins

Ingredients

Servings: 8
  • 400 g Potatoes
  • 400 g + some flour
  • 1 package (7 g) Dry yeast
  • 7-10 Tbsp salt and pepper
  • 1 Egg (Gr. M)
  • 150 g Kabanossi
  • 0?$? Spring onions
  • 1 can(s) (850 ml) Sauerkraut
  • 250 g Herbal cream fraîche
  • baking paper

Directions

  1. 1

    For the dough, peel and wash the potatoes and grate them finely on a clean tea towel. Squeeze the potato rasp (see handle). Mix 400 g flour, dry yeast and about 1 teaspoon salt. Add grated potatoes, egg and 100 ml lukewarm water.

  2. 2

    First knead everything with the dough hooks of the hand mixer. Then knead vigorously with floured hands to a smooth dough. If the dough is too dry, knead in a spoonful of lukewarm water.

  3. 3

    Cover and leave to rise in a warm place for about 45 minutes.

  4. 4

    In the meantime cut Kabanossi into slices. Clean and wash spring onions and cut them into rings. Drain the sauerkraut on a sieve.

  5. 5

    Line a baking tray with baking paper. Knead the soft potato dough with floured hands. If the dough is too sticky, knead in 1-2 tbsp. flour. Roll out on the baking tray to an oval flat cake (approx. 1 cm thick) with a floured dough roll or press flat with floured hands.

  6. 6

    Let it go for about 15 minutes.

  7. 7

    Preheat oven (electric cooker: 200°C/circulating air: 175°C/gas: level 3). Stir crème fraîche until smooth. Season with salt and pepper and spread on the potato dough. Spread sauerkraut, spring onions and sausage on top.

  8. 8

    Bake in a hot oven for 40-45 minutes. Cover after 30 minutes if necessary.

  9. 9

    Cut the potato cake into pieces and serve with crème fraîche if desired.

Nutrition Facts

KCAL
390 kcal
CARBS
46 g
FATS
16 g
PROTEINS
14 g