Potato Balls with Garlic Sauce

Potato balls: Sort out the spinach, rinse well and blanch in salted water for about 1 minute, then rinse, squeeze well and chop finely. Heat the butter and sauté the finely chopped shallot and the chopped garlic clove until translucent. Add the spinach and sauté briefly.

Season everything with salt, pepper and a pinch of nutmeg, mix well and cool completely in a baking dish.

Rinse the potatoes and cook them as boiled, peeled potatoes together with a little salt and caraway seeds. Later, drain and steam in the stove at 180 °C for about 10 minutes. Peel the potatoes and press them through a press. Season with salt, pepper and nutmeg and mix with egg yolks, wheat semolina and potato starch until smooth. Shape the potato mixture into balls the size of a walnut.

Press a bulge in the center of each and pour in a tiny bit of the spinach mixture. Close the opening one more time and form the pieces into round balls one more time. Roll the potato balls in sesame seeds, then deep-fry in oil for 3 to 4 minutes until golden. Drain on kitchen roll and serve with garlic sauce.

Garlic sauce: Mix all ingredients well and season with salt and cayenne pepper.

Tip: Did you know that one bowl of spinach provides almost all the manganese and fiber you need?

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