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all recipes
Main Dishes
Fried potatoe patty on fresh summer salad with cream cheese dip
Details
50 min
print
Christopher Hinze
Ingredients
1 kg potaoes, floury cooking, coarse rasped
2 red onions, peeled, cut into fine cubes
3 eggs
2 tbsp spelt flour
1 tsp
Rapunzel Atlantic sea salt fine
colored pepper, crushed in mortar
1 small bunch of parsley, small cut
some
Rapunzel Frying oil
400 g fresh picking salad
or young dandelion
1 handful of
Rapunzel Hazelnuts roasted, coarsely chopped
For the vinaigrette:
1 tsp
Rapunzel Atlantic sea salt fine
colored pepper, crushed in mortar
2 tbsp
Rapunzel Aceto Balsamico di Modena I.G.P. (Rustico)
½ tsp Dijon mustard
6 tbsp hazelnut oil
or
Rapunzel OXYGUARD® Walnut oil virgin
For the dip:
350 g cream cheese
4 tbsp yoghurt
6 tbsp hazelnut oil
or
Rapunzel OXYGUARD® Walnut oil virgin
some fresh dill, finely cut
½ lemon, juice and abrasion
salt and pepper
Details
50 min
print
Christopher Hinze
Fried potatoe patty on fresh summer salad with cream cheese dip
Method
Mix potatoes and onions. Mix also eggs, spelt flour, salt, pepper and parsley carefully with the potato mixture.
Heat frying-oil in a coated pan. For fried potato patty, add a little 2 tbsp of the potato mass and brush it flat. After a little 4-5 minutes (if the edges are slightly tanned) turn and finish roast. Keep warm on a plate in the preheated oven.
For the vinaigrette: Mix the salt and pepper with the vinegar, add the mustard and stir briefly. Now pour the droplets of hazelnut or walnut oil under constant stirring.
Put the summer salad on a plate, add two to three potato pancakes and sprinkle with the vinaigrette. Garnish with the chopped hazelnuts.
For the dip: creamy stir the cream cheese with yogurt. Add all ingredients and taste.
Fried potatoe patty on fresh summer salad with cream cheese dip
Ingredients
1 kg potaoes, floury cooking, coarse rasped
2 red onions, peeled, cut into fine cubes
3 eggs
2 tbsp spelt flour
1 tsp
Rapunzel Atlantic sea salt fine
colored pepper, crushed in mortar
1 small bunch of parsley, small cut
some
Rapunzel Frying oil
400 g fresh picking salad
or young dandelion
1 handful of
Rapunzel Hazelnuts roasted, coarsely chopped
For the vinaigrette:
1 tsp
Rapunzel Atlantic sea salt fine
colored pepper, crushed in mortar
2 tbsp
Rapunzel Aceto Balsamico di Modena I.G.P. (Rustico)
½ tsp Dijon mustard
6 tbsp hazelnut oil
or
Rapunzel OXYGUARD® Walnut oil virgin
For the dip:
350 g cream cheese
4 tbsp yoghurt
6 tbsp hazelnut oil
or
Rapunzel OXYGUARD® Walnut oil virgin
some fresh dill, finely cut
½ lemon, juice and abrasion
salt and pepper
Details
50 min
print
Christopher Hinze
Fried potatoe patty on fresh summer salad with cream cheese dip
Rapunzel Products
OXYGUARD® Walnut oil virgin
Hazelnuts roasted
Aceto Balsamico di Modena I.G.P., Rustico
Frying oil
Atlantic sea salt fine
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