Walnut and Potato Cookies
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Cook Time | 30 mins |
| Total Time | 1 hr 40 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 750 g potato (s), floury boilin
- 40 g walnuts
- 2 egg yolks
- 2 tablespoon flour, possibly more, depending on the type potato
- some salt and pepper
- some nutmeg
- some clarified butter for frying
- possibly breadcrumbs
- possibly onion (s) or sheep`s cheese, diced
Print Recipe
Pin Recipe Instructions
- Wash the potatoes and cook them until soft as jacket potatoes. Let it evaporate well and then peel. Then press the potatoes through a potato press and let cool down well.
- In the meantime, chop the walnuts and roast them in a dry pan. Let cool down as well.
- Stir walnuts, egg yolks and two tablespoons of flour into the potato snow with a spoon. Do not use a whisk. The result is a malleable potato dough, possibly add a little more flour. Season everything with salt, a little pepper and nutmeg.
- Form potato biscuits approx. 5 cm in diameter and almost 1 cm thick. Fry the biscuits in a pan in hot clarified butter for about 3 minutes on each side until golden brown.
- The finished cookies can be kept warm on a large plate in the oven at 80 ° C until they are all done.
- If you like, you can also turn the cookies in breadcrumbs or add roasted onion or sheep`s cheese cubes under the dough.
- I make the cookies into roulades or roasts with sauce.
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