John Myers
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Potato Cookies with Spicy Vegetables
The perfect potato cookies with spicy vegetables recipe with a picture and simple step-by-step instructions.
vegetables
- 200 g Quark semi-fat
- 1 Spring onion stick
- 1 Charlotte
- 0,5 Red peppers
- 3 tablespoon Cashew nuts
- 1 bunch Rocket
- 2 tablespoon Harissa powder
- Black pepper from the mill
- Salt
- 2 Free range eggs
- 1 small Aubergine
- 1 Peppers yellow
- 500 g Vine tomatoes
- 1 Spring onion stick
- 1 Garlic clove chopped
- 1 Hot peppers
- 1 Orange
- 0,5 tablespoon Honey
- 2 tablespoon Cumin whole
- Black pepper from the mill
- Salt
- Cook the potatoes with their skin on, peel them hot and mash them with a fork.
- Chop the peppers and onions. Chop the rocket. Grind the cashweed kernels in the food processor.
- Add the ingredients with the harissa, salt and pepper to the potatoes. Whisk the eggs and add to the cooled potatoes. Mix everything together and form cookies out of them.
- Bake in the preheated oven for about 40 minutes at 200 degrees.
vegetables
- Chop the vegetables. Cut the spring onion into rings.
- Toast the cumin. Add the vegetables and fry briefly. Pour water on with a cup of coffee and bring to the boil briefly.
- Add the honey and the juice of the orange and simmer for 40 minutes. Season to taste with salt and pepper.
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