Potato taler with mushrooms
DIFFICULTY
easy
easy
RATING
COOK TIME
25 mins
25 mins
TOTAL TIME
25 mins
25 mins
Ingredients
Servings:
3
- 1 Egg
- 1 pack of Potato dough
- 150 g Skimmed milk yoghurt
- 4 TABLESPOONS mayonnaise
- 1 TEASPOON Lemon juice
- 1 Garlic clove
- 7-10 Tbsp Salt
- 7-10 Tbsp black pepper
- 1 Onion
- 1 jar(s) (850 ml; tare weight: 470 g) Mushrooms
- 2 TABLESPOONS Butter or margarine
- 1 collar Parsley
- 2 TABLESPOONS Oil
- 7-10 Tbsp Flour
- 7-10 Tbsp Lettuce, tomatoes and herbs
Directions
- 1
Mix egg and 1/8 l cold water in a bowl. Stir in the contents of the bag potato dough with a whisk and let it swell for about 5 minutes. Stir yoghurt, mayonnaise and lemon juice until smooth. Peel garlic, press through the garlic press and stir in. Season to taste with salt and pepper. Peel and chop the onion. Drain the mushrooms.
- 2
Fry both in hot fat for about 5 minutes, season with salt and pepper. Wash and chop the parsley and sprinkle over it. Form potato dough into a roll on a floured work surface. Cut into 9 slices and fry in hot oil for 2-3 minutes on each side. Serve with mushrooms and sauce. Serve garnished with salad, tomatoes and herbs
- 3
510 cal. / 2410 kJ
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