Colorful potato rissoles
easy
60 mins
60 mins
Ingredients
- 750 g floury potatoes
- 1 Garlic clove
- 1/2 bunch Parsley
- 250 g Low-fat curd
- 4 TABLESPOONS Fresh cream
- 7-10 Tbsp Salt
- 7-10 Tbsp white pepper
- 125 g Flour
- 5 Eggs (size S)
- 1 Spring onion
- 60 g cooked ham
- 30 g Butter or margarine
- 4 discs Bacon
- 1 medium sized tomato
- 1/2 package (62.5 g) Mozzarella cheese
- some stem(s) Basil
Directions
- 1
Wash the potatoes and cook for about 20 minutes. Quench cold, peel and press hot through a potato press, let cool down. Peel garlic, wash parsley. Chop both finely. Mix with quark and crème fraîche, season with salt and pepper. Knead flour and 1 egg into the potatoes, season.
- 2
Clean and wash the spring onion and cut it into thin rings. Cut the ham into small cubes. Knead 1/3 of the potato dough with ham and spring onion. Form 4 meatballs. Form 8 meatballs from the remaining dough. Fry the meatballs in hot fat for 8-10 minutes. Cut bacon slices in half, fry them in a second pan and take them out. Fry 4 eggs in the bacon fat to form fried eggs, season. Wash the tomato. Drain the mozzarella. Cut tomato and drained mozzarella into slices. Remove ham meatballs and 4 more meatballs from the pan.
- 3
Cut bacon slices in half, fry them in a second pan and take them out. Fry 4 eggs in the bacon fat to form fried eggs, season. Wash the tomato. Drain the mozzarella. Cut tomato and drained mozzarella into slices. Remove ham meatballs and 4 more meatballs from the pan. Cover remaining meatballs with tomato and mozzarella. Put the lid on the pan and let the cheese melt. Sprinkle with basil. Arrange all meatballs on a plate. Cover simple meatballs with bacon and fried eggs. Add herb cream
- 4
Cover remaining meatballs with tomato and mozzarella. Put the lid on the pan and let the cheese melt. Sprinkle with basil. Arrange all meatballs on a plate. Cover simple meatballs with bacon and fried eggs. Add herb cream
- 5
nE 32 g/ F 27 g/ KH 49 g
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