Potato Cordon Bleu
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Cook Time | 30 mins |
| Total Time | 1 hr 15 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 5) |
Ingredients
- 600 g potato (s), floury boilin
- 80 grams flour
- 40 g potato flour
- 2 egg yolks
- salt and pepper
- 1 pinch (s) marjoram
- 1 pinch (s) nutmeg
- 5 slices ham
- 5 slices cheese (Gouda)
- 1 egg (s), whisked
- Breadcrumbs
- Fat for frying
- 2 egg whites
- Parsley for garnish
- N / A Lemon (s) - slices for garnish
Print Recipe
Pin Recipe Instructions
- Boil the potatoes, peel them and press them through the potato press while they are still hot. Then let it cool down.
- Now add the flour, potato flour, egg yolk and the spices and knead everything well. Shape the dough into a roll and cut it into five equal-sized slices. Roll out each one about 1/2 cm thick and in a circle on a floured work surface.
- Then cover all the pieces of dough on one side with ham and cheese. Brush half of the edge of the dough with the lightly beaten egg white, then fold the other half over it and press it down. Finally, turn in the beaten egg and breadcrumbs. Bake in portions in hot fat.
- Served with parsley and lemon wedges, the potato cordon bleu taste particularly good with vegetables or salads.
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