Russian Cookbook

150 g potatoes, bailed and mashed
1 teaspoon rapid-rise dried yeast
200 g plain flour

Salt and pepper, to taste

Place the potatoes, yeast and flour in a large bowl with 200 g of lukewarm water; mix well.

Leave to rise in a warm place for about 25 – 40 minutes or until the mixture has doubled in size.

Heat a non-stick frying pan with 5 g of vegetable oil on a medium heat. Drop spoonfuls of mixture on to the pan and fry on each side for 3-4 minutes, or until golden.

Serve hot with sour cream salmon (roe). Garnish with dill.

750 g potatoes
30 g butter
200 ml milk
400 g sauerkraut
50 g bacon
70 g oil
50 g breadcrumbs
2 hard-boiled eggs
30 g butter
30 g grated cheese
Salt and pepper, to taste

Cut peeled potatoes into half, add salt, boil till tender, strain and mash with butter and milk till smooth.

Shred the sauerkraut, stir in diced bacon, add waterand simmer.

Grease a baking tin, sprinkle it with breadcrumbs and put in half of the mashed potatoes, followed by a layer of sauerkraut, chopped eggs and finish with the remaining mashed potatoes.

Sprinkle with oil and grated cheese and bake in hot oven till golden.