Potato biscuits in almond crust

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Directions

1. 1

   Clean broccoli, wash it, cut off florets. Cut the stems into slices. Cook broccoli in 1/2 litre boiling salted water for about 10 minutes. Drain and collect the vegetable stock. Peel and finely dice onion. Peel garlic and chop finely.

2. 2

   Wash chicken breast, dab dry and cut into pieces. Heat 2 tablespoons of oil in a frying pan and fry the chicken in it while turning. Add onions and garlic and fry briefly. Season with salt and pepper. Deglaze with 1/4 litre vegetable stock and cream. Let it boil up. Stir in sauce thickener, bring to the boil again and season with salt, pepper and sugar. Carefully fold in broccoli. Keep ragout warm. Remove the outer cover of the potato dough roll. Cut dough roll into 12 slices. Whisk eggs with a fork.

3. 3

   Carefully fold in broccoli. Keep ragout warm. Remove the outer cover of the potato dough roll. Cut dough roll into 12 slices. Whisk eggs with a fork. Heat the remaining oil in a frying pan. Turn the potato dough slices first in the egg and then in the almonds. Put 6 breaded potato cookies into the pan. Bake on both sides until golden brown, remove and keep warm. Prepare the remaining potato dough slices in the same way. Meanwhile wash the chives, dab dry and cut into fine rolls. Arrange three potato cookies and ragout on plates and serve sprinkled with chives.

4. 4

   Turn the potato dough slices first in the egg and then in the almonds. Put 6 breaded potato cookies into the pan. Bake on both sides until golden brown, remove and keep warm. Prepare the remaining potato dough slices in the same way. Meanwhile wash the chives, dab dry and cut into fine rolls. Arrange three potato cookies and ragout on plates and serve sprinkled with chives.

Nutrition Facts

KCAL
790 kcal

CARBS
36 g

FATS
55 g

PROTEINS
36 g