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Susan Noens
Mushrooms with sweet potato biscuits
Cookies of sweet potato with mushrooms, grilled peppers, lettuce and cheese.
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Ingredients
Directions
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Preheat the oven to 200 ° C.
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Peel the sweet potatoes and grate them coarsely with the food processor.
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Put the grater in a bowl and mix in the egg and the flour.
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Cut the chives into pieces and mix in half. Season with pepper and salt.
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Wipe the mushrooms with kitchen paper. Slice the garlic and put in a bowl.
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Mix the oil and chiliflakes with the garlic and season with salt. Brush the mushrooms around with the chili oil.
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Put the mushrooms with the convex side up in the baking dish and bake for about 20 minutes in the middle of the oven.
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Meanwhile, heat the oil in a large frying pan. Put 6 sweet potato steaks in the pan.
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Press the biscuits a little flat with a spatula and cook over medium heat in 7-8 minutes until golden brown. Turn halfway.
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Meanwhile, wash and dry the leaves of lettuce and place on 2 plates. Place the mushrooms with the convex side down.
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Put 3 potato cakes on each mushroom. Cut the peppers into strips and place on the biscuits.
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Crumble the cheese over it and sprinkle with the rest of the chives.
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Nutrition
620Calories
Sodium18% DV425mg
Fat65% DV42g
Protein30% DV15g
Carbs14% DV42g
Fiber24% DV6g
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