Watercress Bellies
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 500 g potato (s), reasy (waxy)
- 1 egg (s)
- 100 g flour
- 1 handful watercress, fresh
- 100 g sheep cheese
- salt and pepper
- Rapeseed oil
- Flour for hands
Print Recipe
Pin Recipe Instructions
- Boil the potatoes, peel them and press them through a potato press. Wash the watercress and pluck the leaves.
- Mix the potatoes, egg and flour into a smooth mass. Cut the sheep cheese into small cubes and work in, season with salt and pepper. Then knead in the watercress leaves, plucking large leaves smaller if necessary.
- Heat some rapeseed oil in the pan. Shape loafs of any size with floured hands and bake golden yellow on both sides in the pan. This fits e.g., a herb dip and fresh lettuce.
- Tip: Real watercress grows on small streams and springs and has a fresh, slightly pungent taste.
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