John Myers
Contents
show
Ingredients
To fry:
- 1 middle Red Onion
- 3 tbsp Dried cranberries
- 1,5 tbsp Frozen chives
- 2 Eggs
- 1,5 tbsp Oatmeal
- 3 tbsp Whole wheat flour
- 0,5 tsp Salt
- 4 turns Colorful pepper from the mill
- 0,5 tsp Ground cinnamon
- 6 tbsp Vegetable oil
For degreasing:
- 2 sheet Kitchen roll
Instructions
- Peel, wash and roughly grate the sweet potatoes. Peel and finely dice the onion. Cut the cranberries into small pieces. Put everything in a bowl, then add the chives, eggs, oatmeal, flour and spices. Knead to a smooth mass.
- Heat the oil in a pan. Shape a well-heaped tablespoon of the potato mixture into a hash brown and fry in the fat on both sides until golden brown (be careful when turning). Degrease on kitchen roll, then arrange and serve. I actually wanted to serve applesauce with it, but unfortunately I didn't have that in the house. So I resorted to rhubarb compote from stock. We liked it very much! Otherwise plum compote goes very well with it. Link to the recipe for rhubarb compote in preparation step 3 (even if it's not rhubarb time right now :-)). Bon appetit and have fun trying it out :-).
- Rubarb compote classic
Nutrition
Serving: 100gCalories: 334kcalCarbohydrates: 25.3gProtein: 3.7gFat: 24.4g
