Leek Fritters

Mix flour, salt and dry yeast, water or buttermilk and melted butter to a dough and let rise for 30 min.

Filling:

Cut the leek, the spring onions as well as the chives into narrow strips. Sauté the onion in a little butter until soft, then add the leek and sauté. Grate the peeled potatoes. Extinguish with vinegar and steam at low temperature with closed lid until soft. Cool down. Add cream, grated cheese and chives, season with salt, pepper and thyme.

Cool.

Roll out the dough thinly and cut out twelve circles of 10-12 cm ø.

Spread the filling evenly on them below the center. Brush edges of dough with water, fold and press together. Brush the doughnuts on the tray with beaten egg and pierce with a fork.

Bake at 220 degrees on the middle rack in the oven for about 25 to half an hour.

Tip: As an alternative to the fresh chives, you can also use the freeze-dried.

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