Potato and mushroom biscuits

Name: Potato and mushroom biscuits
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 750 g floury potatoes; 7-10 Tbsp 750 g-1 kg Savoy cabbage; 2 red peppers; 2 TABLESPOONS Oil; 2 TABLESPOONS + 125 g flour; 1-2 TEASPOONS Sweet peppers; 1 TEASPOON Vegetable broth; 100 g small mushrooms; 100 g Gouda cheese; 1 Egg (Gr. M); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 2 TABLESPOONS butter/margarine; 150 g Sour cream or sour cream; 1/2 bunch Chives

AUTHOR
Andrew Gay

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

750 g floury potatoes
7-10 Tbsp 750 g-1 kg Savoy cabbage
2 red peppers
2 TABLESPOONS Oil
2 TABLESPOONS + 125 g flour
1-2 TEASPOONS Sweet peppers
1 TEASPOON Vegetable broth
100 g small mushrooms
100 g Gouda cheese
1 Egg (Gr. M)
7-10 Tbsp Salt
7-10 Tbsp Pepper
2 TABLESPOONS butter/margarine
150 g Sour cream or sour cream
1/2 bunch Chives

Directions

1
Wash the potatoes and cook for about 20 minutes. Quench, peel and press through a potato press. Let them cool down
2
Cleaning and washing vegetables. Savoy cabbage in strips, paprika in pieces cut. Steam cabbage in hot oil. Sprinkle with 2 tablespoons of flour and paprika, sauté. Add 1/4 l water, bring to the boil. Stir in broth. Cover and stew for about 15 minutes. Cook the bell peppers for about 8 minutes.
3
Clean, wash and slice the mushrooms. Grate cheese. Knead with egg and 125 g flour into the potatoes. Season with salt and pepper. Knead in mushrooms. Form 8 cookies from them. Fry in hot fat in 2 portions until golden brown
4
Stir the sour cream into the vegetables, season to taste. Serve everything. Wash the chives, chop them finely and sprinkle over them