Potato Dumpling Cakes

Recipe from What's For Lunch, Honey?   

In Germany one gets pre-packed dumpling mixture (Kloßteig), which I used for these cakes. If you do not get such a mixture then please follow this recipe, omitting the onions and croûtons. Follow the recipe to the point where you just prepare the batter, then follow my recipe here.


750 g dumpling mixture
1 egg - this is only for those who are using the pre-prepared dumpling mixture. If you have made you own dumpling mixture please omit this.
Salt and pepper
Olive oil


Prepare a smooth mixture with the dumpling mixture, egg, nutmeg, salt and pepper. Form the dumpling dough into a large snake-like roll approx. 5 cm in diameter. Place in the refrigerator for 30 minutes, then take out and cut out cakes with a sharp knife - about 2 cm thick.

Fry the cakes in portions on both sides until golden. Allow to soak on a kitchen towel, then keep warm in the oven.