Potato tartlets with colourful vegetables

Name: Potato tartlets with colourful vegetables
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 500 g Potatoes (preferably cooked mealy); 7-10 Tbsp Salt; 2 Leek sticks (leek; approx. 400 g); 500 g Carrots; 100 g medieval Gouda cheese; 125 g Flour; 1 Egg; 150 g frozen peas; 4 TABLESPOONS Sunflower seeds; 2 TABLESPOONS Oil; 100 ml Vegetable broth (instant); 250 g Whipped cream; 7-10 Tbsp white pepper; 1/2 bunch Parsley; 7-10 Tbsp Flour

AUTHOR
Isreal Robertson

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

500 g Potatoes (preferably cooked mealy)
7-10 Tbsp Salt
2 Leek sticks (leek; approx. 400 g)
500 g Carrots
100 g medieval Gouda cheese
125 g Flour
1 Egg
150 g frozen peas
4 TABLESPOONS Sunflower seeds
2 TABLESPOONS Oil
100 ml Vegetable broth (instant)
250 g Whipped cream
7-10 Tbsp white pepper
1/2 bunch Parsley
7-10 Tbsp Flour

Directions

1
Peel the potatoes and cook in boiling salted water for about 20 minutes. In the meantime, clean and wash the leek and cut approx. 75 g into very thin rings, the rest into thicker rings. Peel and wash the carrots.
2
Roughly grate about 100 g, cut the rest into slices. Grate cheese. Drain potatoes, steam and press through a potato ricer. Knead with flour and egg. Knead in thin leek rings, grated carrots, 75 g peas and cheese (keep some for garnishing).
3
Season with salt if necessary. With floured hands, form 8 flat cakes from the mixture and turn in sunflower seeds. Fry in hot oil for 8-10 minutes, turning until golden brown. Remove from the pan and keep warm.
4
Sauté the rest of the leek and carrots in the frying fat. Add stock and cream and cook in open pot for 8-10 minutes. Add the remaining peas shortly before the end of the cooking time, season vegetables with salt and pepper.
5
Arrange vegetables and cakes on a plate, sprinkle with chopped parsley and grated cheese.