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Leo Rondeau
Potato cookies with summer vegetables
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).
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Ingredients
Directions
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Grate the yellow skin of the lemon.
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Cook the potatoes for 15-20 minutes.
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Beat the curd in a bowl with the fresh mint and salt and pepper to taste.
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Drain the potatoes and stamp them, with the lemon zest, into a fine puree.
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Allow to cool and stir in the eggs.
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Season with salt and pepper.
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Shape the puree 12 balls and press them flat.
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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.
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Brown, gently turn them with a spatula.
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In the meantime, cook the snow peas in a large pan in 4-5 minutes, then add the garden peas after 3 minutes.
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Drain and serve with the potato cookies and mint dip.
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Delicious with endive salad..
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Nutrition
505Calories
Sodium8% DV200mg
Fat40% DV26g
Protein34% DV17g
Carbs17% DV52g
Fiber4% DV1g
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