Potato cones topped with toasted breadcrumbs

Doughnut-shaped dumplings made from potatoes, coarse flour, egg and milk, served topped with lard and sprinkled with breadcrumbs and toasted in butter. Serve with roast meat or roulades, for example, alongside sauteed cabbage.

Ingredients:

500 g of potatoes 140 g of coarse flour 1 pk egg milk salt water fat to grease buttered breadcrumbs

Procedure:

1. Boil the potatoes in their skins, then peel and grate them
2. Add flour, salt and eggs, work into a dough that forms finger-sized doughnuts
3. Boil in salted water for about 5 minutes, when they float, they are ready
4. Drip the doughnuts with lard and sprinkle with breadcrumbs, which I toasted in a little butter, serve with roasted meat, roulades, for example, together with sautéed cabbage.