Potato Cakes Filled with Sheep Cheese
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 30 mins |
| Total Time | 45 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 kg potato (s), floury cooking
- 1 onion (s)
- 1 clove garlic
- 10 g butter
- 2 egg (s)
- 2 tablespoon potato starch
- salt and pepper
- thyme
- 200 g sheep cheese
- Oil or clarified butter for frying
Print Recipe
Pin Recipe Instructions
- Boil the potatoes for about 20 minutes, quench, peel and press through the potato press.
- Peel the onion and garlic, dice finely, sauté in butter. Divide the sheep`s cheese into eight pieces.
- Add the eggs, potato starch, onion and garlic cubes to the potatoes, knead well, season with salt, pepper and thyme. Shape the mixture into eight meatballs, press a piece of sheep`s cheese in the middle and cover well with the potato mixture. Heat the oil in a pan, fry the potato rissoles on both sides until golden brown.
- Serve with a mixed salad, cucumber or green bean salad or braised cherry tomatoes.
- Tip: Depending on your taste, the sheep`s cheese can also be replaced with goat cheese, camembert or mountain cheese.
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