John Myers
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Potato Thalers with Tomato Sauce
The perfect potato thalers with tomato sauce recipe with a picture and simple step-by-step instructions.
For the potato thalers:
- 600 g Potato, boiling floury
- Potato flour
- 2 medium sized Carrots
- 1 small Onion
- 2 tbsp 8-Kräuter-Mischung, tiefgekühlt
- 1 Egg size M
- 1 Egg yolk size M
- Salt pepper
- Some grated nutmeg
- Clarified butter
For the tomato sauce:
- 1 Onion
- 1 tbsp Olive oil
- 1 Can, small Peeled tomatoes
- 2 tbsp Tomato paste
- 200 ml Vegetable broth
- Salt pepper
- 1 pinch Sugar
- Boil the potatoes for about 30 minutes until they are soft, allow to evaporate a little and press through. Put in a bowl and press until smooth. Cut a cross and remove 1/4 of the potato dough. Fill this quarter with potato flour.
- Peel and finely chop the onion, peel and finely grate the carrots, add both to the potato batter. Add the 8-herb mixture, egg, egg yolk, salt, pepper and nutmeg and knead everything into a dough. Cover and let rest for about 20 minutes.
- In the meantime, finely chop the onion for the tomato sauce. Sauté in olive oil until translucent. Add the peeled tomatoes and the vegetable stock and cook for about 20 minutes until soft. Mash the tomatoes with a fork. Season the sauce with salt, pepper and sugar.
- Heat about 1 tbsp clarified butter in a pan. Cut off some dough from the potato dough with a tablespoon and shape into small cookies. Fry both sides in hot clarified butter for about 3-5 minutes. Possibly add a little clarified butter.
- Arrange the potato biscuits with tomato sauce on plates and serve.
- Tip 6: I first form small dumplings from the potato dough and then flatten them. This is how they get a nice shape.
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