John Myers
Contents
show
Potato Krossies with Gypsy Sauce
The perfect potato krossies with gypsy sauce recipe with a picture and simple step-by-step instructions.
- 600 g Cooked potatoes, preferably from the day before
- 1 piece Spring onion
- 1 piece Egg from the happy chicken ;-))
- 2 tablespoon Parsley
- 1 teaspoon Pul Biber, Turkish pepper and chilli spice
- 2 tablespoon Tomato paste
- 2 tablespoon Herb butter
- 1 tablespoon Grated Parmesan
- Pepper, salt, paprika
Gypsy sauce
- 3 small Fresh, red, yellow and green peppers
- 1 piece Vegetable onion
- 10 maturity Tomatoes
- 4 tablespoon Tomato paste
- 1 tablespoon Herbs of Provence – frozen here, or other herbs
- 1 teaspoon Crushed red pepper
- 2 chopped Garlic cloves
- 2 Coffee spoon Sugar
- Pepper, salt, curry
- 0,25 liter Water
- Other things
- Possibly more tomato paste to thicken
- Breadcrumbs for rolling the krossies
- Frying fat – here oil
Potato croissants
- Chop the potatoes vigorously with a fork. Cut the spring onion into small pieces and chop the parsley. Mix the potatoes with the ingredients until a smooth, firm batter is formed. Shape small balls, press flat and form small round krossies. Turn both sides in breadcrumbs.
- Heat the oil in a pan and fry the croissants on both sides until crispy. Drain the finished krossies on a kitchen towel. (This amount makes about 12-14 pieces)
Gypsy sauce
- Cut the bell pepper and onion into strips. Cut the tomatoes into small pieces. Chop the herbs and garlic.
- Heat the oil in a saucepan and sweat the bell pepper with the onion in it. Mix the tomatoes well with the other ingredients and place on the vegetables. Sweat everything again briefly and deglaze with the water. Let the whole thing simmer for about 15 minutes, season to taste and, if necessary, thicken with tomato paste.
Serving suggestions
- Serve the potato croissants with the gypsy sauce. As a side dish for veggies, I recommend a vegetarian schnitzel, for non-veggies a pork / chicken schnitzel tastes good. Bon Appetit! Tip; They also taste wonderfully cold, or heated in the oven the next day.
Facebook Comments