John Myers
Contents
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Ingredients
Breading
- 250 g Carrots
- 150 g Wheat flour
- 120 g Frozen peas
- 120 g Canned corn
- 100 g Grated Emmental
- 30 g Onion
- 1,5 g Clove of garlic
- 3 tsp Salt
- 1 tsp Pepper
- 1 tsp Nutmeg
- 200 g Breadcrumbs
- 2 Eggs
- 2 tsp Ground turmeric spice
Instructions
- Boil the potatoes in water, evaporate and allow to cool. Also boil the carrots in water so that they still have a slight bite. Let the carrots cool and store.
- Peel the potatoes, cut the carrots into small cubes. Peel the onion and garlic, cut very fine cubes. The potatoes are then pressed into a bowl using a press. Add the flour, Emmental cheese, onion, garlic, the spices and all the vegetables and mix carefully by hand.
- Shape the patties by hand and then bread them. Mix the breadcrumbs with turmeric and whisk the eggs separately in a plate. First turn in the egg, then in the breadcrumbs.
- Fry the finished breaded patties in clarified butter until golden brown over medium heat.
- If you have a Soud Vide cooker, you can pre-cook the potatoes at 90 degrees and the carrots at 85 degrees and then simply let them cool down.
Nutrition
Serving: 100gCalories: 127kcalCarbohydrates: 22.7gProtein: 4.4gFat: 1.8g
