Side dish

Kartoffelpuffer

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Serves 4 people
Prep Time: 20 minutes
Cook Time: 15 minutes

1kg potatoes
1 onion
1 egg
Flour
Salt
Pepper
Nutmeg

Grate the peeled potatoes and onions. Place the potatoes in a clean dishcloth and squeeze the liquid out of them into a bowl. Stir in eggs, flour, salt, pepper and nutmeg. Heat oil in a frying pan. Using about 2 spoons, drop the potato mixture into hot oil and flatten with the back of the spoon. Fry 4-5 minutes on each side, or until golden brown. You can vary the mixture with other vegetables like carrots, leek or celeriac. Serve it with applesauce or tzatziki.

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Recipe by Mena Friedrichson
Photos by Jan Martin Ahlers

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Stuffed peppers

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4 peppers (any color preference works)
8 tomatoes (fx cherry tomatoes)
7-8 mushrooms (fx champignons)
2-3 carrots
1-2 onions (we had red ones)
1 eggplant
200 g cheese (Gouda)
200 g feta
(olive) oil
black pepper + salt

Cut the peppers in half and place them on the oven dish. Sprinkle the peppers slightly with (olive) oil and set them aside for a bit. Cut tomatoes, mushrooms, onions and eggplant into small pieces. Then grate carrots and both cheeses, and mix it together with all other ingredients. Add some salt and pepper to the whole mix and fill up the peppers. If you have some extra cheese left, feel free to place it on top of each pepper, the result will be extra cheesy 😉

Pictures by Teodora Bankovska.