John Myers
Ingredients for 4 servings:
- 700 g potatoes, floury
- Salt
- 200 g leaf spinach, frozen
- 250 g cocktail tomatoes
- 4 m.-sized onion(s)
- 4 tbsp olive oil
- 1 tbsp fresh ginger, grated
- 2 tsp mustard powder
- 1 tsp turmeric
- 2 tsp chili pepper(s), dried
- 3 tbsp lemon juice
- some milk
- 1 bunch of coriander leaves
- Breadcrumbs, as needed
- 8 tbsp cashew nuts, ground
- Oil, for frying
Instructions
Working time approx. 45 minutes; Total time approx. 45 minutes
vegetarian, for the oriental buffet
Defrost the spinach, squeeze out excess water, and roughly chop. Peel the potatoes and boil in lightly salted water until tender. Quarter the tomatoes, peel, and dice the onions. Heat the olive oil and sauté the onions, tomatoes, and spinach. Season well with the spices mentioned above and stir in the lemon juice. Let cool slightly. Drain the potatoes and mash them with a little hot milk and salt. It’s better to use a little less than too much milk. Mix the slightly cooled mixture with the spinach and chopped coriander. Fold in the breadcrumbs if desired and form cookies with wet hands. Roll them in the nuts and fry in the heated oil until golden brown. It’s important to season the spinach mixture thoroughly, as the potatoes absorb a lot of the flavor. The cookies are also delicious cold.
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