Stuffed potatoes

Ingredients for 4 servings:

• 3 potatoes, approx. 150 g each, waxy
• Salt and pepper, white
• 5 slice(s) ham, cooked, thin
• 5 slice(s) cheese, spicy and thin
• 1 tsp parsley, shredded
• ½ tsp herbal salt with sea salt
• 3 tbsp flour
• 2 eggs
• 100 g breadcrumbs
• 2 tbsp oil
• 1 onion(s), small
• 2 gherkins, small
• ½ bunch arugula
• 100 g mayonnaise
• 100 g yogurt
• 1 tsp spice mix for tzatziki
• 1 tsp vegetable seasoning mix

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

Wash the potatoes thoroughly, slice lengthwise, and pre-cook in boiling salted water for 5-10 minutes. Cut the cooked ham and cheese into potato slices. Top half of the potato slices with the ham and cheese and sprinkle with parsley. Cover with the remaining potato slices, season with salt and pepper. Coat first in flour, then in beaten egg, and finally in breadcrumbs. Heat oil in a non-stick pan and fry the stuffed potatoes until golden brown on all sides. For the arugula remoulade, peel the onion and finely dice the cucumbers. Trim, wash, and roughly chop the arugula. Mix together the mayonnaise and yogurt, add the onions, cucumbers, and arugula, and season with tzatziki seasoning and vegetable seasoning. Serve the stuffed potatoes with the arugula remoulade.