Potato seedling

Name: Potato seedling
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4
Ingredients: 300 g Potatoes; 3 Bread rolls from the previous day; 100 g liquid sour cream; 2 Eggs (size M); 1 big onion; 3 Stem(s) Parsley; 100 g Comté cheese; 75 g Ricotta cheese; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp grated nutmeg; 2-3 TABLESPOONS clarified butter; 40 g Bacon; 7-10 Tbsp Lamb's lettuce, radicchio and red onion rings

AUTHOR
Isreal Robertson

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 4

300 g Potatoes
3 Bread rolls from the previous day
100 g liquid sour cream
2 Eggs (size M)
1 big onion
3 Stem(s) Parsley
100 g Comté cheese
75 g Ricotta cheese
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp grated nutmeg
2-3 TABLESPOONS clarified butter
40 g Bacon
7-10 Tbsp Lamb's lettuce, radicchio and red onion rings

Directions

1
Wash the potatoes and cook for about 20 minutes. Then rinse with cold water, peel and let cool. In the meantime cut rolls into small cubes. Whisk sour cream and eggs and mix with the rolls. Peel and finely dice the onion.
2
Wash parsley, shake dry, chop. Grate Comté cheese finely. Press potatoes through a potato ricer. Mix with prepared ingredients and ricotta. Season to taste with salt, pepper and nutmeg. With wet hands form 12 potato plantlets (meatballs). Heat clarified butter in a large pan in portions. Also fry the seedlings in portions at a lower heat, turning them over for about 8 minutes, keep warm. Cut the bacon slices in half and fry them crispy in the frying fat at high heat.
3
Season to taste with salt, pepper and nutmeg. With wet hands form 12 potato plantlets (meatballs). Heat clarified butter in a large pan in portions. Also fry the seedlings in portions at a lower heat, turning them over for about 8 minutes, keep warm. Cut the bacon slices in half and fry them crispy in the frying fat at high heat. Arrange the vegetable and bacon on colourful leaf salad