Vegetable Peanut Buffer

Name: Vegetable Peanut Buffer
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 500 g Potatoes; 100 g salted peanuts; 1 medium onion; 1-2 (approx. 150 g) Carrots; 1 (100 g) small zucchini; 1 TABLESPOON butter/margarine; 50 g Gouda cheese; 40 g Flour; 7-10 Tbsp salt, white pepper; 4 TABLESPOONS Breadcrumbs; 2 TABLESPOONS Oil; 1 Garlic clove; some stem(s) Mint or parsley; 300 g Whole milk yoghurt; 7-10 Tbsp juice of 1/2 lemon

AUTHOR
Bill Macdonald

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

500 g Potatoes
100 g salted peanuts
1 medium onion
1-2 (approx. 150 g) Carrots
1 (100 g) small zucchini
1 TABLESPOON butter/margarine
50 g Gouda cheese
40 g Flour
7-10 Tbsp salt, white pepper
4 TABLESPOONS Breadcrumbs
2 TABLESPOONS Oil
1 Garlic clove
some stem(s) Mint or parsley
300 g Whole milk yoghurt
7-10 Tbsp juice of 1/2 lemon

Directions

1
Wash the potatoes and boil in water for about 25 minutes. Roast the nuts and take them out. Peel and chop onion. Clean, wash and roughly grate the carrots and zucchini
2
Steam onion and vegetables in hot fat for about 3 minutes. Cooling
3
Peel the potatoes and press them through the press. Grate cheese and add. Mix with vegetables, flour and half the nuts. Season to taste. Form 8 buffers and turn in breadcrumbs. Fry in hot oil for about 6 minutes on each side
4
Peel and chop the garlic. Chop mint finely (chop parsley). Mix both with yoghurt and lemon juice and season. Arrange buffer with rest of nuts and the dip
5
Drink: orange juice