Crispy peanut cookies

Name: Crispy peanut cookies
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 1/2 l Vegetable broth (instant); 100 g Corn semolina (polenta); 1 Garlic clove; 1 Pot Mint; 350 g Whole milk yoghurt; 7-10 Tbsp juice and peel of 1/2 lemon; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 200 g Cucumber; 7-10 Tbsp some salad leaves; 1 red chilli pepper; 150 g Peanuts; 2 TABLESPOONS Oil; 7-10 Tbsp Lemon slice

AUTHOR
Pat Ware

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

1/2 l Vegetable broth (instant)
100 g Corn semolina (polenta)
1 Garlic clove
1 Pot Mint
350 g Whole milk yoghurt
7-10 Tbsp juice and peel of 1/2 lemon
7-10 Tbsp Salt
7-10 Tbsp Pepper
200 g Cucumber
7-10 Tbsp some salad leaves
1 red chilli pepper
150 g Peanuts
2 TABLESPOONS Oil
7-10 Tbsp Lemon slice

Directions

1
Bring the stock to the boil. Stir in semolina and cook over low heat for 5-10 minutes while stirring. Peel garlic and crush finely. Wash the mint and cut into strips, except for something to garnish. Mix yoghurt, garlic, mint and lemon peel and juice.
2
Season with salt and pepper. Wash the cucumber and cut it into longish slices with the peeler. Wash the salad and pluck finely. Wash chilli, remove seeds and cut into rings. Roast the peanuts. Fold half the peanuts into the corn semolina and form about 8 cookies from the dough. Heat the oil. Fry the biscuits on both sides for about 2 minutes until golden brown. Sprinkle with the remaining peanuts. Arrange cookies with cucumber, salad and chili.
3
Fold half the peanuts into the corn semolina and form about 8 cookies from the dough. Heat the oil. Fry the biscuits on both sides for about 2 minutes until golden brown. Sprinkle with the remaining peanuts. Arrange cookies with cucumber, salad and chili. Pour some sauce over the cookies. Pour the rest of the sauce into a small bowl and garnish with a slice of lemon and mint