1 kg potatoes peel, cut into cubes and boil in salted water until soft. Pour away the water, leaving a small amount of water in the pot. Stir in 500 g flour and
salt until you get a dry batter. Cut small dumplings out of the batter by using a spoon, flaten the dumplings and fry them in hot 60 g lard turning them around from time to time. Sprinkle the golden-brown dumplings with 80 g poppy seeds, ground bacon fry until crispy and put it on marinated green salad. Place the dumplings on top of the salad and garnish with goat cheese, diced Finish the dish by spraying Sour Cherry Vinegar upon it.
serves 4
