Greek rondo with cucumber salad

Name: Greek rondo with cucumber salad
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 900 g big potatoes (bag 3 kg), peeled; 1 lettuce; 1 cucumber in half slices; 50 g raisins bag of 500 g; 75 ml sladressing with chives (270 ml bottle); 2 el oil; 2 dishes Greek rondos a 2 pieces, Tivall; 150 ml milk

A tasty recipe. The main course contains the following ingredients: large potatoes ((bag 3 kg), peeled), cabbage lettuce, cucumber (in half slices), raisins (bag 500 g), salad dressing (with chives (bottle 270 ml)), oil, Greek rondos (a 2 pieces, Tivall) and milk.

Ingredients

Kitchen Stuff

puree tamper

Directions

Boil the potatoes in water with salt in about 20 minutes until done. Remove the salad leaves and tear them into coarse pieces. Mix the lettuce with the cucumber and the raisins and add the salad dressing.
Heat the oil in a pan and fry the Greek rondos according to the instructions on the package. Drain the potatoes, add the milk and bring to the boil. Mash the potatoes with the puree mash and season with salt and pepper.
Serve Greek rondos with the cucumber salad and mashed potatoes.