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Thursday, May 26, 2011

Spicy potato-cheese fritters

We all know the combination of potatoes and melty cheese is a nice one. Well, this relaxed and delicious dinner above took it one step further and made it a simple yet refined serving of spicy lemon-cheese potato fritters alongside fresh salad leaves and a tomato-teriyaki dipping sauce. Best served warm, this is a snack fun and easy to make. Enjoy.
Inspired from GF Romania

Ingredients (serves 2):

  • 400 g potatoes
  • 75 g soft cheese like gouda or emmentaler
  • 75 g mixed salad leaves
  • 75 g breadcrumbs (we used Panko)
  • 5 sprigs of green onion
  • 1 hot chili pepper
  • 1 egg yolk
  • juice from half a lemon
  • salt, pepper, caraway and ground coriander to taste
  • some olive oil for frying
  • 60 ml tomato sauce
  • 2 tablespoons Teriyaki sauce

First gather up your main ingredients:

Peel the potatoes, cut them into small cubes (so they boil faster) and put them in some salted water to boil until you can easily push a fork through them. Meanwhile chop the cheese into little bits in a bowl. Cut the chili pepper into small bits after you discarded the seeds and the stalk. Add it to the bowl:

Also add the chopped onions, salt, pepper, caraway, coriander and lemon juice. When the potato cubes are boiled, drain them and add them to the bowl:

Mix fast (to melt the cheese with the heat) and add the yolk:

Mash everything into a paste:

Fill a plate with the breadcrumbs, form fritters out of the paste and dredge them through the breadcrumbs:

Heat oil in a frying pan and fry them on low-medium heat, 2-3 minutes on each side:

When they're all done, serve alongside salad leaves. Divide the tomato sauce and the Teriyaki sauce between 2 little sauce bowls (we used ramekins) and serve next to each plate. It's ready, dig in! :)

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