1
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.
2
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.
3
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
4
Knead the other ingredients and let rest for 15 minutes.
5
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6
Serve with salad or sauerkraut.