Mountain Cheese and Potato Sticks

AUTHOR
Kelli Murphy
DIFFICULTY
easy
RATING
4 1
What's with the cheese? Together with tuna and spring onions, it provides a lot of taste under the crispy pancopanada.
COOK TIME
75 mins
TOTAL TIME
135 mins

Ingredients

Servings: 4
  • 800 g mainly waxy potatoes
  • 7-10 Tbsp Salt
  • 7-10 Tbsp Pepper
  • 2 tin(s) (185 g each) Tuna in oil
  • 125 g matured mountain cheese (e.g. ComtĂ©; piece)
  • 4 Spring onions
  • 20 g soft butter
  • 50 g Flour
  • 75 g Flour
  • 2 Eggs (Gr. M)
  • 2 Egg Yolk
  • 2 TABLESPOONS Milk
  • 60 g Panko (Japanese breadcrumbs; alternatively breadcrumbs)
  • 1 l oil for frying
  • 7-10 Tbsp Lemon wedges for sprinkling
  • 7-10 Tbsp Cling film

Directions

  1. 1

    Peel and wash the potatoes, cut them into large pieces, cover and cook in boiling salted water for about 20 minutes.

  2. 2

    In the meantime drain the tuna and tear it to pieces. Grate cheese finely. Clean and wash spring onions and cut into fine rings.

  3. 3

    Drain the potatoes and let them steam briefly. Press through a potato ricer or mash them finely. Quickly mix in butter, 75 g flour, cheese and 2 egg yolks. Stir in tuna and spring onions, season with salt and pepper. Pour the mixture into a bowl, cover with foil and leave to cool for approx. 30 minutes.

  4. 4

    Whisk 2 eggs and milk. With floured hands, form longish sticks from 1 heaped tablespoon of potato mass each. Turn the sticks one after the other only in 50 g flour, shake off excess flour. Then whisk them in a whisked egg and finally in Panko. Refrigerate again for about 30 minutes.

  5. 5

    Heat the oil in a wide pot (it is at the right temperature when small bubbles rise from a wooden stick held inside). Fry the sticks in portions, turning them occasionally until golden brown. Remove with a skimmer and let them drip off on kitchen paper. Serve with lemon wedges to drizzle on. Aioli is delicious with it.

Nutrition Facts

KCAL
780 kcal
CARBS
57 g
FATS
41 g
PROTEINS
40 g