Potato taler with colourful paprika vegetables
easy
50 mins
50 mins
Ingredients
- 500 g floury potatoes
- 7-10 Tbsp Salt
- 1/2 bunch Spring onions
- 75 g Cheddar cheese
- 2 Egg yolk (size M)
- 7-10 Tbsp Pepper
- 7-10 Tbsp grated nutmeg
- 2 TABLESPOONS Oil
- 1 (approx. 350 g) Vegetable Onion
- 2 red, yellow and green peppers (about 200 g each)
- 20 g Butter or margarine
- 1 Pot of sage
- 1 TABLESPOON Tomato paste
- 1/8 l Vegetable broth (instant)
- 7-10 Tbsp Sweet peppers
- 7-10 Tbsp Cayenne pepper
Directions
- 1
Wash the potatoes and cook in boiling salted water for 20-25 minutes. In the meantime clean and wash spring onions and cut them into rings. Grate cheese roughly. Drain the potatoes, peel them and press them through a potato press.
- 2
Stir in the egg yolk. Add spring onions and cheese, except a little for garnishing, and season to taste with salt, pepper and nutmeg. Form 8 thalers from the mixture with wet hands. Heat oil in a pan and fry the thalers in it for about 10 minutes until golden brown on both sides.
- 3
Peel the vegetable onion, cut into slices and halve. Clean, wash and cut the peppers into wide strips. Heat the fat and fry the bell pepper and onion for about 5 minutes. Wash the sage, pluck it from the stems, put some leaves aside for garnishing and add the rest to the vegetables.
- 4
Stir in tomato paste, deglaze with broth and bring to the boil. Season to taste with salt, paprika and cayenne pepper. Distribute on plates and arrange 2 potato taler on each plate. Serve garnished with grated cheese and sage leaves.
More Delicious Recipes
