Sorrel Poofs

For the sorrel pofesen cut the sorrel into fine strips. Sauté the onion in butter and add the sorrel. Sauté briefly, then let cool, season with salt, pepper and nutmeg and stir in the cheese.

Then whisk eggs and milk. Place four slices of toast, spread with the sorrel mixture and place the remaining slices on top.

Cut diagonally, pin the triangles together with toothpicks at the corners and dip briefly in the egg milk, turn in the breadcrumbs and fry in hot oil (approx. 170 °C) until golden brown. You can check the right temperature by holding a wooden skewer, toothpick or wooden spoon handle in the hot oil – bubbles should form.

A salad of fresh ribwort leaves is a suitable accompaniment to the sorrel poofs.

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