John Myers
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Potato and Parmesan Cookies with Fiery Paprika and Tomato Dip
The perfect potato and parmesan cookies with fiery paprika and tomato dip recipe with a picture and simple step-by-step instructions.
For the dip:
- 1 Red peppers
- 10 Sun-Dried tomatoes
- 1 large Onion
- 2 Garlic cloves
- 150 g Sour cream
- 1 tsp Mayonnaise
- 1 tbsp Ajvar spicy
- 1 tbsp Mustard medium hot
- 1 tsp Tomato paste
- Juice of 1/2 lemon
- 0,5 tsp Worcestershire sauce
- 0,5 tsp Honey liquid
- 1 tbsp 8-herb mixture frozen
Spices:
- Salt, colored pepper from the mill
- 1 tsp Salsa spice mix consisting of jalapeno chilli, red and green, paprika, onion, cumin, garlic, cane sugar and sea salt
- 1 tsp Hot pink paprika powder
Potato Cookies:
- 500 g Peeled potatoes
- 3 Carrots cleaned and peeled
- 1 large Onion
- 120 g Flour
- 1 Egg size M.
- 3 tbsp Finely grated Parmesan
- 2 tbsp Frozen parsley
- 1 tsp Dried marjoram
- 0,5 tsp Lemon juice
- Salt, colored pepper from the mill
For the breading:
- 6 tbsp Breadcrumbs
- 1 tsp Red chilli flakes
- 2 tsp Sesame seeds
Aside from that:
- 6 tbsp Vegetable oil
- Some kitchen roll for degreasing
- For the dip, clean, wash and halve the peppers. Roughly dice one half, finely dice the other half. Cut the dried tomatoes a little smaller. Peel the onion and garlic, cut the onion into fine cubes and set aside, coarsely chop the garlic.
- Put roughly diced peppers, tomatoes, garlic, sour cream, mayonnaise, ajvar, mustard, tomato paste, lemon juice, Worcester sauce and honey in the food processor. Salt and pepper a little, add the salsa mixture and paprika powder. Puree everything to a smooth dip. Put in a bowl.
- Stir finely chopped diced paprika, onion and herbs into the dip and season again to taste. Let it steep until serving.
- For the potato biscuits, grate the potatoes and carrots finely. Squeeze the liquid out of the potatoes and drain well. Peel and finely dice the onion. Roughly mix the vegetables, flour, egg, Parmesan cheese, herbs and lemon juice, season with salt and pepper. Knead everything into a smooth dough.
- For the breading, mix the breadcrumbs, chilli flakes and sesame seeds in a deep plate. Shape the potato mixture into cookies and roll them in the breading.
- Heat the oil in a pan. Fry the potato biscuits all around until golden brown, always turning carefully in between. Degrease on a piece of kitchen roll and serve with the dip – of course, a fresh salad also goes with it :-). Enjoy your meal!
- The spicy dip is of course not a must, you can also serve a herbal quark or mild dip of your choice. We liked the spicy combination. Each as he likes ;-)!
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