Potato and basil wafers
easy
90 mins
90 mins
Ingredients
- 500 g Potatoes
- 7-10 Tbsp Salt
- 75 g Butter or margarine
- 3 Eggs (size M)
- 250 g Low-fat curd
- 100 g Flour
- 1 Pot of basil
- 1 TABLESPOON Tomato paste
- 2 TABLESPOONS Schmand
- 150 g ripened cream
- 7-10 Tbsp Pepper
- 7-10 Tbsp Sweet peppers
- 1 pinch Sugar
- 3 Tomatoes
- 2 Federation Rocket salad
- 2 TABLESPOONS Vinegar
- 2 TABLESPOONS Oil
- 7-10 Tbsp Oil
Directions
- 1
Wash the potatoes and cook in boiling salted water for about 20 minutes. Drain potatoes, rinse and peel. Press potatoes through a potato ricer (or mash them finely with a fork) and let them cool down. Cream warm fat and eggs. Stir the quark, flour, potatoes and 1/2 teaspoon salt into the fat foam mixture. Wash the basil, dab dry and remove the leaves.
- 2
Heat the waffle iron and spread with oil. Place a few basil leaves on each waffle iron, add 1 well-heaped tablespoon of the dough and bake until golden brown. Cover and keep warm. Bake the rest of the dough in the same way. Makes 10-12 waffles. Mix tomato paste, sour cream and sour cream. Season to taste with salt, pepper, paprika and sugar. Arrange in a small bowl and dust with paprika. Clean, wash, quarter and seed the tomatoes. Dice the flesh. Clean, wash and drain the rocket.
- 3
Mix tomato paste, sour cream and sour cream. Season to taste with salt, pepper, paprika and sugar. Arrange in a small bowl and dust with paprika. Clean, wash, quarter and seed the tomatoes. Dice the flesh. Clean, wash and drain the rocket. Mix vinegar, salt, pepper and sugar. Whip oil into it. Arrange warm waffles, tomato cream and rocket salad with the tomato cubes. Drizzle marinade over the salad. Serve immediately
- 4
Mix vinegar, salt, pepper and sugar. Whip oil into it. Arrange warm waffles, tomato cream and rocket salad with the tomato cubes. Drizzle marinade over the salad. Serve immediately
Nutrition Facts
570 kcal
38 g
37 g
21 g
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