Stuffed potato patties

Ingredients

• 1 bag Rooty Wok potatoes
• 2 eggs
• 1 carrot
• 1 red onion
• 2 dl potato flour
• 1 bunch chives
• 200 g horseradish-flavoured cream cheese
• 1 dl Turkish yoghurt
• salt
• pepper
• olive oil for frying

Recipe

Defrost the wok potatoes in a sieve under running water and drain off the excess water. Grate the carrot and slice the onion in with the potatoes. Season with 1 tsp salt and let marinate for 5 minutes. Squeeze the excess liquid out of the sieve. Add the mixture to a bowl and then add in the eggs, potato flour, and half of the finely chopped chives.

You can fry the potato patties in a pan or cook them in the oven. Heat the oven to 200°C and line a baking sheet with baking paper. Spoon the mixture into small patties on the baking sheet and splash with olive oil. Cook for 12 minutes on the top shelf of the oven. Turn the patties on the baking sheet and cook for a further 12 minutes, until they take on a little colour.

If you are frying them in a pan, heat the pan and add olive oil. Spoon small portions of the mixture into the pan and cook over moderate heat for approx. 5 minutes. Turn the patties and fry the other side for a further 5 minutes. You can place the patties onto kitchen paper to remove excess grease. Mix together the cream cheese, yoghurt and the rest of the chives into an even paste. Season with a little salt and pepper, if you wish. Place a spoonful of the cream cheese between two patties.

RECIPE: Huono Äiti