Make the potatoes in their skins, remove the skin while hot and press through the potato ricer. Melt the butter and add it to the potatoes. Add the spices, egg and egg yolk, mix well and pour onto a well-floured board.
After cooling, add enough flour to form small rolls or dumplings.
Turn them in beaten egg white and then in breadcrumbs on the other side and bake them swimming in fat until they are nice and brown.
Tip: Stock up on high-quality spices – it pays off!
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