Peel potatoes and boil in salted water.
When cooked mash potatoes and let to cool.
Cut fresh wild garlic roughly and blend with egg yolk in a blender.
Add all ingredients to the potatoes and knead to a dough.
Cut a piece of dough, roll and shape into "Schupfnudel" (fingers).
Boil the potato fingers in salted water until they float to the top.
Drain, spread on a tray and leave to cool.
Using a pan, roast the fingers in butter, ghee or olive oil.
Serve the wild garlic potato fingers with salat or as a side dish to roast meat or meat dishes. Also a wild garlic potato finger pan with roasted asparagus and tomatoes tastes great.