Leek cookies

Name: leek cookies
Cook time: 40 min
Total time: 40 min
Yield: 16
Ingredients: 1 Red pepper seed lists removed; 9 el olive oil; 3 leeks (450 g), in pieces; 1 tl ground coriander; 1 tl ground cumin (djinten); 250 ml Greek yoghurt cup 500 ml; toe garlic pressed; 1 tray fresh coriander 15 g; 2 Trays flat leaf parsley (a 20 g), finely chopped; 2 Eggs split; 125 g self raising flour

A tasty recipe. The vegetarian side dish contains the following ingredients: red pepper (seed lists removed), olive oil, leeks ((450 g), in pieces), ground coriander, ground cumin (djinten), Greek yoghurt (cup 500 ml), garlic (pressed), fresh coriander (15 g), flat parsley ((a 20 g), finely chopped), eggs (split) and self-raising flour.

Ingredients

Kitchen Stuff

blender

Directions

Cut the pepper into pieces. Heat 5 tbsp oil in a frying pan and fry the pepper, leek, ground coriander and cumin over medium heat for 10 min. Season generously with salt and pepper.
Puree the yogurt, garlic, fresh coriander and 1 bowl of parsley with the hand blender. Season with salt and pepper. Turn away cold.
Beat the egg whites stiffly in a bowl. Stir in another bowl the yolks, the flour, 100 ml water and 1 bowl of parsley with a whisk until smooth batter. Add to the leek. Spatulate the protein.
Heat 2 tbsp oil in a frying pan and bake half of the batter in 8 portions in 5 min. Golden brown. Turn halfway. Repeat with the rest of the oil and the batter. Serve cold or warm with the yoghurt dip.