Rinse the pig’s feet and remove the remaining bristles.
Dice the onion and the carrot. Finely chop the garlic cloves. Put the vegetables and rosemary sprig in a saucepan with water and vinegar form. Cook the pig’s feet for about three hours.
When the pig’s trotters are tender, pour off the liquid and cool. Remove the meat from the bones and cut into small pieces.
Mix the eggs. Turn the pieces of meat in the egg mixture and bread crumbs on the other side. Fry in hot oil and season with salt and pepper.
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