Potato – Nut – Cookies
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 600 g potato (s)
- Salt water
- 100 g parmesan, rated
- 100 g hazelnuts, round
- 1 egg yolk
- 1 tablespoon potato flour
- salt and pepper
- nutmeg
- Butter or margarine for frying
Print Recipe
Pin Recipe Instructions
- Cook the potatoes with the skin in salted water until they are firm to the bite and peel them while they are still hot. Allow to cool, mash with the remaining ingredients and season with salt, pepper and nutmeg.
- Shape the potato mixture into small balls (approx. 3 cm in diameter) and press flat to make small thalers. Heat the butter in a non-stick pan and fry thalers until golden brown.
- Tip: Before serving, place on paper towels to soak up excess fat.
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