Finely chop or mince the cooked rollerball and roast with chopped onions, remove from heat, season with salt and pepper, squeeze in 2 cloves of garlic and fold in chopped wild garlic.
Let the mixture cool down. Then add two eggs, grated Vorarlberger Bergkäse and some breadcrumbs so that it has a firm consistency and can be shaped into balls.
In the meantime, cook the potatoes with their skin soft, then peel them while still warm and press them through a potato press, with the remaining
Knead the other ingredients and let rest for 15 minutes.
Serve with salad or sauerkraut.