Grana Padano Potato Cookies

1. Peel the potatoes and then cook them in lightly salted water. Pour off and process into mashed potatoes with the masher and let cool down a little.
2. Separate eggs. Set the egg white aside and add the egg yolks to the potatoes and knead / stir well. Now add the flour, as well as the grated cheese and everything into a dough. If it sticks too much, add a little more flour. Season the dough with salt and pepper and, if the cheese taste is not enough, add a little Grana Padano. Now shape the dough into small flatbreads and place on cling film (they don’t stick too tightly there)
3. Now take the breadcrumbs, add a little salt and mix in the paprika powder. Then build the Panierstrasse. Put the egg white on the first plate and the mixed breading on the second plate.
4. Put the oil in a pan, plenty of it, as Panko soaks up a lot. Now take the flatbreads and first turn them in the egg white, then in the breading and press them on so that they hold well and then bake in the pan until they are golden brown. FINISHED!

TIP

1. The Grana Padano cookies go perfectly with beef roulade and a mango-tomato salad or lamb’s lettuce (see photo)