INGREDIENTS
- – Cooked potato 500 g.
- – Eggs 1 unit.
- – Salt and pepper.
- – Nutmeg.
- – Grated cheese 30 g.
- – Flour 150 g.
- For the filling:
- – Mozzarella.
- – Cooked ham.
- To coat:
- – Eggs c/n.
- – Breadcrumbs c/n.
- – She.
- – Mustard elective.
- – Parsley.
- Salad:
- – Brussels sprouts 1 tray.
- – Chopped garlic.
- – Purple onion 1 unit.
- – Butter 1 tbsp.
- – Lemon zest.
- – Walnuts ½ cup.
- – Parmesan cheese in strands 3 tbsp.
- – Lemon juice 1 teaspoon.
- – Olive oil 3 tbsp.
- – Salt and pepper.
Potato medallions with Brussels sprout salad, walnuts, cheese and onion to finish your menu with a scrumptious dish
PROCEDURE:
1. Boil the potatoes with their pores and skin on. Take away the pores and skin and mash the potatoes nicely.
2. As soon as the temperature has dropped, add the egg, salt, pepper and nutmeg. Additionally add flour and grated cheese. Mix with out kneading an excessive amount of.
3. On a separating paper and a hamburger ring, place a not very thick base of puree. Then the chopped ham, grated cheese, mozzarella and end with a layer of puree.
4. Take away the ring and put it within the freezer till you may manipulate it to coat it.
5. Coat it and fry it or bake it within the oven. For the egg batter you may add mustard, grated garlic, salt and pepper.
6. For the salad: wash the Brussels sprouts and take away the brown a part of the stem. Then minimize it into quarters. Sauté it with a bit garlic and lemon zest.
7. Minimize the onion into fantastic julienne strips and blend with the cabbage, add the grated cheese strands and the toasted walnuts, olive oil, lemon juice and black pepper.
