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Potato and cheese cookies

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Ingredients for 2 servings:

  • 4 potatoes, boiled
  • 1 egg(s)
  • 1 mozzarella
  • 30 g Parmesan
  • breadcrumbs
  • salt and pepper
  • Milk
  • Parsley

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Rice the cooked potatoes (amount based on hunger). Stir the Parmesan cheese and egg into the potato mixture, season with salt, pepper, nutmeg, and parsley. Add milk to create a dough that isn’t too soft. Cut the mozzarella into flat pieces. Form the potato dough into dumplings, adding a piece of mozzarella to each one. Flatten the dumplings and coat them in breadcrumbs. Then fry them in hot oil until golden brown. Serve as a side dish to meat dishes, or with a nice salad for a light main course. If using instant mashed potatoes, only use about 3/4 of the specified amount of liquid, otherwise the mixture will be too mushy.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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