John Myers
Contents
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Ingredients
- Jacket potatoes from the previous day
- 1 Shallot
- 1 Apple
- 1 small Carrot
- 5 tbsp Flour
- 1 Egg
- 2 tbsp Frozen chives
- Salt, colored pepper from the mill
- 1 tsp Curry powder
- 1 pinch Nutmeg
- 0,5 tsp Sweet paprika powder
- 6 tbsp Vegetable oil
For the breading:
- 1 Pretzel rolls from the day before
- 2 tbsp Sesame seeds
For the dip:
- 2 Spring onions fresh
- 200 g Sour cream
- Juice of 1/2 lime
- 2,5 Apricot jam
- 2 tsp Frozen parsley
- Salt, colored pepper from the mill
Aside from that:
- Some kitchen roll for degreasing
Instructions
- Peel off the potatoes and place in a bowl. Use the potato masher to finely chop. Peel the shallot. Peel the apple, remove the core. Finely dice shallot and apple. Wash and peel the carrot, then grate finely. Add everything to the potatoes.
- Add flour, egg, chives and spices (salt and pepper to taste). Knead everything into a smooth dough. For the breading, finely grind the pretzel roll in the universal chopper and mix with the sesame seeds. Shape the potato mixture into flat thalers, compressing the mixture a little. Turn loosely in the breading mixture, cover and chill the thalers for approx. 1 hour.
- In the meantime, wash and clean the spring onions for the dip, then cut into fine rings. Mix the sour cream, lime juice, apricot jam and parsley until smooth, then season with salt and pepper and season to taste. Chill until ready to serve.
- Heat the oil in a pan and fry the potato biscuits in portions on both sides until golden brown. Degrease on a piece of kitchen roll. Serve with the dip and a fresh salad.
- Also tastes great as an accompaniment to many dishes.
Nutrition
Serving: 100gCalories: 455kcalCarbohydrates: 18.5gProtein: 5.3gFat: 40.4g
