Peel, core and finely dice the tomatoes. Rinse the cress and drain well. For the bible cheese, season curd cheese with salt and pepper, stir in diced tomatoes and cress.
Remove the peel from the potatoes and grate finely. Mix with chives, parsley and egg and season with salt and pepper.
Mix the mustard, sunflower oil or other vegetable oil and vinegar to make a salad dressing and season generously with salt and freshly ground pepper.
Heat a small amount of oil in a non-stick frying pan and roast the potato mixture into rectangular potato patties. These should not become too crispy, the patty should remain soft. Drain the potato patties on kitchen roll, put the bible cheese on them and roll them up.
Dress the sprouts with the salad dressing. Arrange the sprouts salad with the potato rolls and bring to the table.
Our tip: Fresh chives are much more aromatic than dried ones!