Rice and Potato Cookies in Sesame Coat
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Total Time | 45 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 400 g potato (s)
- 120 g rice
- 5 tablespoon cheese (Gouda), grated, heaped
- 4 tablespoon coriander greens, chopped
- salt and pepper
- sesame
- Water (salt water)
Print Recipe
Pin Recipe Instructions
- Cook the potatoes in their skins, peel them and leave to cool. Boil the rice in salted water, drain and also let cool down. It is advisable to cook potatoes and rice the day before.
- Mash the potatoes well with a potato masher and knead very thoroughly with the rice, grated cheese, chopped coriander, salt and pepper (this is best done with your hands). Now cut off heaped spoons with a tablespoon, shape into balls with wet hands and roll them in the sesame seeds until they are completely coated.
- Place the balls on a baking sheet lined with baking paper, not too tight, as they will still flow a little apart. The amount makes about 20 pieces. Bake in the oven at 180 ° C for about 25 minutes until they are golden brown.
- If you like it a little more spicy, you can also use grated Emmentaler cheese or any other type of cheese. You can also use more cheese, whereby the cookies then flow further apart.
- The cookies are suitable as an accompaniment to grilled or briefly roasted meat and taste very good with a sweet chili sauce or a sweet and sour sauce. If you double the amount, they can also be tasted on their own with the sauces mentioned above as a main course, with a green salad.
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