John Myers
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Ingredients
- 600 g Potatoes
- 0,5 pod Red peppers
- 1 Egg
- 2 stem Fresh thyme
- 50 g Olive oil
- 75 g Sheep milk cheese
- Salt, pepper, nutmeg, possibly some breadcrumbs, 11 cloves of garlic
Instructions
- Peel and quarter the potatoes, then cook them in salted water for about 10-15 minutes, drain them and press them through the potato press
- Cut the pepper and sheep's cheese into small cubes and add to the potato mixture
- Pluck the thyme leaves and add to the potato mixture
- Mix the potatoes, diced paprika, diced sheep cheese and egg, salt, pepper and grated nutmeg well
- Form potato plants with wet hands (and I like to press them briefly in breadcrumbs on both sides, then they will be crispier !!!)
- Heat the fat, then fry the potato plants on each side for approx. 4-5 minutes until they are crispy brown. (My tip: I like to fry a clove of garlic, because it tastes even more aromatic!) Then degrease on kitchen paper and serve immediately
- Goes well with a cucumber salad (see recipe) or leaf salads and a sour cream topping (see picture). I wish you good appetite
Nutrition
Serving: 100gCalories: 151kcalCarbohydrates: 13gProtein: 3.2gFat: 9.4g
