John Myers
Contents
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Ingredients
Zucchini Cookies:
- 240 g Potatoes
- 2 Pc. Egg yolk
- 60 g Flour
- 125 g Zucchini
- Salt and pepper
- Nutmeg
Mustard cream:
- 100 g Mustard
- 100 g Creme fraiche Cheese
- 1 pinch Sugar
Aside from that:
- 1 bunch Chives
- 200 g Roast beef
- 1 Pc. Beetroot tubers
Instructions
Zucchini Cookies:
- Peel and cook the potatoes and press them through a press. Fold in the egg yolks with the flour. Grate the zucchini and knead into the mixture. Finally, season with salt, pepper and nutmeg. Shape the mixture into 10 balls, press them flat with your hand and fry them in oil or brown butter until golden.
Mustard cream:
- Mix the mustard and crème fraîche and season with sugar and possibly salt.
Beetroot Julienne:
- Cut the beetroot into fine julienne strips. Place the strips in cold water and change the water until it no longer changes color. Leave the julienne in the water until you are ready to use it.
Serving:
- To serve, place the chives on the plate, place 2 biscuits on top and brush them with mustard cream. Place a slice of roast beef on each cookie and garnish with beetroot julienne.
Nutrition
Serving: 100gCalories: 132kcalCarbohydrates: 11.4gProtein: 7.4gFat: 6.2g
