Potato cookies with egg ragout

Name: Potato cookies with egg ragout
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 800 g Potatoes, 6-8 eggs; 1 medium onion; 50 g (30 g) + 2 tablespoons flour; 50 g Low-fat curd; 1 TABLESPOON flaked almonds; 7-10 Tbsp salt, pepper, nutmeg; 2 tablespoons (30 g) Margarine; 1/4 l milk (1,5 % fat); 1 TABLESPOON Vegetable broth (instant); 1 collar Chives; 75 g Radish sprouts; 1-2 TABLESPOONS Oil

AUTHOR
Jennie Fields

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

800 g Potatoes, 6-8 eggs
1 medium onion
50 g (30 g) + 2 tablespoons flour
50 g Low-fat curd
1 TABLESPOON flaked almonds
7-10 Tbsp salt, pepper, nutmeg
2 tablespoons (30 g) Margarine
1/4 l milk (1,5 % fat)
1 TABLESPOON Vegetable broth (instant)
1 collar Chives
75 g Radish sprouts
1-2 TABLESPOONS Oil

Directions

1
Wash the potatoes and cook for about 20 minutes. Boil 4-6 eggs for 8 minutes. Quench and peel
2
Quench the potatoes, peel them and press them through a potato ricer. Peel and chop the onion. Knead both with 2 eggs, 50 g flour, quark, almonds (except some), salt, pepper and nutmeg. Form 8 cakes from the mixture with floured hands
3
Heat the fat. Sweat 2 tbsp. flour in it. While stirring, deglaze with milk and 1/4 l water and bring to the boil. Stir in stock and simmer for about 3 minutes, season to taste
4
Wash the chives and chop finely. Cut the eggs into six. Add both to the sauce and keep warm. Rinse the sprouts, let them drip off
5
Heat the oil in a pan. Fry the potato biscuits on each side for 2-3 minutes at medium heat. Serve with the egg ragout. Sprinkle sprouts and remaining almond flakes on top