Potato cookies

Name: potato cookies
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: business suit broad beans fine (a 300 g, frozen); 1 lime cleaned up; 1 toe garlic pressed; 1 tray ricotta fresh cheese, 250 g; 2 el mayonnaise; 800 g potatoes something crumbly; 1 onion; 1 Red pepper seed lists removed; 1 tray coriander (15 g), leaves finely chopped; 1 el flour; 100 ml sunflower oil

A tasty recipe. The vegetarian starter contains the following ingredients: broad beans (fine (a 300 g, frozen)), lime (scrubbed), garlic (squeezed), ricotta (fresh cheese, 250 g), mayonnaise, potatoes (slightly crumbly), onion, red pepper (seed strips removed), coriander ((15 g), leaves chopped), flower and sunflower oil.

Ingredients

Kitchen Stuff

hand blender, coarse grater

Directions

Cook the frozen broad beans for 4 minutes. Rinse them cold and double-cap them. Grate the green skin of the lime and squeeze out the fruit. Put the green beans with half of the garlic, the lime zest and the lime juice, half of the ricotta and the mayonnaise in a bowl. Puree with the hand blender to a smooth mass. Season with salt and pepper.
Peel the potatoes and grate them and the onion with a coarse grater or in the food processor. Put in a colander and push out as much moisture as possible with a spoon. Cut the red pepper into strips. Mix with the potato and onion, the rest of the garlic, ricotta, coriander, flour and salt.
Heat the oil in a frying pan. Put 6 pieces of batter in the pan and press a little flat with a spatula. Bake the cookies 6 minutes. Turn halfway. Bake 6 more cookies. Serve with the gardenbonendip.