Potato and goat cheese taler with braised tomatoes

Name: Potato and goat cheese taler with braised tomatoes
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 1.25 kg floury potatoes; 6 Tomatoes; 2 Federation Spring onions; 1/2 potty Thyme; 2 Eggs (Gr. M); 60 g Cornstarch; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 (150 g) Roll of goat's cream cheese; 3 TABLESPOONS Olive oil

AUTHOR
Bo Carpenter

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

1.25 kg floury potatoes
6 Tomatoes
2 Federation Spring onions
1/2 potty Thyme
2 Eggs (Gr. M)
60 g Cornstarch
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 (150 g) Roll of goat's cream cheese
3 TABLESPOONS Olive oil

Directions

1
Wash the potatoes and cook covered in water for about 20 minutes. Wash and halve the tomatoes. Clean and wash spring onions. Cut 2 spring onions into rings. Wash thyme, shake dry and chop except for something to garnish.
2
Quench the potatoes, peel them and press them hot through a potato ricer. Knead in eggs and starch. Season with salt, pepper and thyme. Divide cheese into 8 pieces. Form 8 flat thalers from the potato mixture, wrapping the cheese pieces with the mixture.
3
Fry the tomatoes in 1 tablespoon of hot oil on both sides and braise for about 15 minutes. Season with salt and pepper.
4
Heat 2 tablespoons of oil in a large frying pan. Fry the thalers in it for about 5 minutes on each side until golden brown. Keep the finished thalers warm. Fry spring onion sticks in the frying fat for 2-3 minutes. Arrange everything. Garnish with remaining thyme and leek onion rings.