Potato snails with carrot salad

Name: Potato snails with carrot salad
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 400 g Potatoes; 1 TABLESPOON Sesame; 2 TABLESPOONS Coconut flake; 3-4 Stem(s) Mint; 2 Shallots or 1 onion; 600 g Carrots; 5-6 Tbsp Lemon juice; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 TEASPOON + 1 tablespoon brown sugar; 5-7 TABLESPOONS Oil; 200 g + some flour; 1⁄2 Tsp Turmeric; 1 TEASPOON Cumin; 7-10 Tbsp Cinnamon

AUTHOR
Eunice Scott

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

400 g Potatoes
1 TABLESPOON Sesame
2 TABLESPOONS Coconut flake
3-4 Stem(s) Mint
2 Shallots or 1 onion
600 g Carrots
5-6 Tbsp Lemon juice
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 TEASPOON + 1 tablespoon brown sugar
5-7 TABLESPOONS Oil
200 g + some flour
1⁄2 Tsp Turmeric
1 TEASPOON Cumin
7-10 Tbsp Cinnamon

Directions

1
Wash the potatoes and cook for about 20 minutes. Quench and let cool slightly. Roast sesame and coconut, put aside.
2
Mint wash and cut finely. Peel shallots and cut into fine rings. Peel and wash the carrots and peel them in long strips with the peeler. Mix 3-4 tbsp. lemon juice, salt, pepper and 1 tsp. sugar.
3
Fold down 2-3 tablespoons of oil. Mix with shallots, mint and carrots.
4
Knead 200 g flour, turmeric and 100 ml water. Knead with your hands for about 3 minutes to a smooth dough.
5
Peel and finely dice the potatoes. Mix with sesame, coconut, 2 tablespoons lemon juice, 1 tablespoon sugar, cumin, 1 pinch cinnamon, 1 teaspoon salt and a little pepper. Mash everything lightly. Roll out the dough on some flour (approx. 20 x 30 cm).
6
Spread the potato mixture on top. Roll up from the short side, cut into about 12 slices. Fry in 3-4 tbsp. hot oil until golden brown. Serve with carrot salad. Yoghurt goes well with it.