Potato Cutlets with Broccoli and Mushroom Sauce
by Editorial Staff
Summary
| Prep Time | 40 mins |
| Cook Time | 20 mins |
| Total Time | 1 hr |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 kg potato (s), floury boiling
- 1 bunch spring onion (s)
- 0.5 ½ bunch thyme
- 500 g mushrooms
- 300 g broccoli
- 2 egg (s)
- 50 grams flour
- 50 g low-fat quark
- salt and pepper
- 3 tablespoon oil
- 150 g crème fraîche léère
Print Recipe
Pin Recipe Instructions
- Wash the potatoes and cook, covered, for 20 minutes.
- Clean and wash the spring onions and cut into fine rings. Wash thyme (reserve some for garnish) and chop. Clean the mushrooms and cut into slices. Clean and wash broccoli and cut into small florets. Cover and cook in 250 ml of boiling salted water for 5 minutes. Drain through a sieve and collect the vegetable water.
- Drain the potatoes, let them cool down a little and peel them off. Press it through the potato press while it is still warm. Mix with the eggs, flour, quark and 1/3 of the spring onions. Season with salt and form 8 meatballs. Heat 2 tablespoons of oil in a pan and fry the meatballs over medium heat for 2 minutes on each side.
- Heat 1 tablespoon of oil in a second pan and fry the mushrooms in it. Wash and chop the thyme and fry briefly with the remaining spring onions. Pour in the vegetable water and crème légère and bring to the boil briefly. Add broccoli and heat. Season the sauce with salt and pepper. Arrange the meatballs and sauce on a plate and garnish with the remaining thyme.
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