Potato cookies with summer vegetables

Name: potato cookies with summer vegetables
Cook time: 35 min
Total time: 35 min
Yield: 4
Cuisine: Dutch
Ingredients: 1 lemon cleaned up; 800 g floury potatoes peeled and in small pieces; 150 ml full curd cheese; 1 tray fresh fresh mint (15 g), finely chopped; 2 Eggs; 5 el olive oil; 400 g snow peas; business suit garden peas (a 450 g freezer), thawed

A tasty Dutch recipe. The vegetarian main course contains the following ingredients: lemon (scrubbed), crumbly potatoes (peeled and in small pieces), full curd, fresh mint ((15 g), chopped), eggs, olive oil, snow peas, garden peas ((a 450 g deepfreeze ) and thawed).

Ingredients

Directions

Grate the yellow skin of the lemon.
Cook the potatoes for 15-20 minutes.
Beat the curd in a bowl with the fresh mint and salt and pepper to taste.
Drain the potatoes and stamp them, with the lemon zest, into a fine puree.
Allow to cool and stir in the eggs.
Season with salt and pepper.
Shape the puree 12 balls and press them flat.
Heat the oil in a frying pan with non-stick coating and fry the potato cookies over medium heat on both sides in 4-5 min.
Brown, gently turn them with a spatula.
In the meantime, cook the snow peas in a large pan in 4-5 minutes, then add the garden peas after 3 minutes.
Drain and serve with the potato cookies and mint dip.
Delicious with endive salad..