Potato taler with spring onion vegetables

Name: Potato taler with spring onion vegetables
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4
Ingredients: 500 g floury potatoes; 100 g Mushrooms; 50 g Butter or margarine; 1 Egg; 100 g Flour; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp grated nutmeg; 6 TABLESPOONS Oil; 2 Federation Spring onions; 1/4 l Vegetable broth; 200 g Whipped cream; 3 TABLESPOONS sauce thickener; 2 Tomatoes

AUTHOR
Billie Wagner

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 4

500 g floury potatoes
100 g Mushrooms
50 g Butter or margarine
1 Egg
100 g Flour
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp grated nutmeg
6 TABLESPOONS Oil
2 Federation Spring onions
1/4 l Vegetable broth
200 g Whipped cream
3 TABLESPOONS sauce thickener
2 Tomatoes

Directions

1
Wash the potatoes and cook in boiling water for 25 minutes. Drain potatoes, quench, peel, press them through the potato press while still hot and let them cool down. In the meantime, clean, wash and slice the mushrooms.
2
Heat 20 g fat in a frying pan. Sear the mushrooms in it and take them out. Mix potato mixture, egg and flour. Season to taste with salt, pepper and nutmeg. Fold in mushrooms. Form 12 thalers from the potato mixture.
3
Heat the oil in portions in a frying pan and fry 6 thalers each for about 8 minutes at medium heat. Turn from time to time. Keep potato thalers warm. Clean and wash spring onions, cut the lower end into slices.
4
Cut the remaining spring onions into rings. Heat the remaining fat in a pot. Brown the spring onions in it. Deglaze with stock and cream. Stir in sauce thickener, bring to the boil again. Season to taste with salt and pepper.
5
Clean, wash and quarter the tomatoes and remove the seeds. Cut the flesh into small cubes and fold into the spring onions.