Potato and courgette biscuits with tomato and cucumber salad and rocket pesto

Name: Potato and courgette biscuits with tomato and cucumber salad and rocket pesto
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 1 kg floury potatoes; 7-10 Tbsp Salt; 50 g Rocket; 50 g Pine nuts; 1 Garlic clove; 1 TABLESPOON grated parmesan cheese; 100 ml + 2 tablespoons olive oil; 7-10 Tbsp Pepper; 300 g Vine tomatoes; 1/2 Cucumber; 2 TABLESPOONS light balsamic vinegar; 1 pinch Sugar; 2 Courgette; 2 Egg yolk (size M); 2 TABLESPOONS Cornstarch; 6-8 TABLESPOONS Oil

AUTHOR
Kelley Price

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

1 kg floury potatoes
7-10 Tbsp Salt
50 g Rocket
50 g Pine nuts
1 Garlic clove
1 TABLESPOON grated parmesan cheese
100 ml + 2 tablespoons olive oil
7-10 Tbsp Pepper
300 g Vine tomatoes
1/2 Cucumber
2 TABLESPOONS light balsamic vinegar
1 pinch Sugar
2 Courgette
2 Egg yolk (size M)
2 TABLESPOONS Cornstarch
6-8 TABLESPOONS Oil

Directions

1
Peel and wash the potatoes and cook them in boiling salted water for about 20 minutes. Clean, wash and roughly chop the rocket. Roast the pine nuts in a pan without fat until golden brown, take them out.
2
Peel the garlic. Put rocket, pine nuts, parmesan and garlic in a blender. Fill up with olive oil and puree. Season with salt and pepper. Wash, clean and slice the tomatoes.
3
Wash and clean the cucumber and cut or slice it thinly. Mix vinegar, salt, pepper and sugar. Fold in 2 tablespoons of olive oil. Place the cucumber and tomatoes in a bowl and mix with the vinaigrette.
4
Drain the potatoes, let them evaporate and press them through a potato press while still hot. Wash and grate the zucchini. Squeeze out excess liquid. Stir the grated zucchini, egg yolks and starch thoroughly into the potato mixture.
5
Season with salt and pepper. Form a roll (5-6 cm Ø) from the mixture and cut into 20 thalers. Heat the oil in portions in a frying pan and fry the thalers in portions until golden brown, turning them over.
6
Arrange the potato cookies together with the tomato-cucumber salad and drizzle with the pesto.