Hey everyone, hope you’re having an amazing day today. Today, I will show you a way to make a special dish, veggie batata sharp : potato with vegetable filling. One of my favorites. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.
Veggie Batata Sharp : Potato with Vegetable Filling is one of the most well liked of current trending meals on earth. It is easy, it’s quick, it tastes yummy. It’s enjoyed by millions every day. They are fine and they look wonderful. Veggie Batata Sharp : Potato with Vegetable Filling is something which I have loved my whole life.
Lasaniya Batata (spicy baby potatoes with garlic) Recipe. ПРАВИЛЬНАЯ жареная картошка С ГРИБАМИ! THE RIGHT fried potatoes WITH MUSHROOMS! Dá o play e vem ver!
To get started with this recipe, we must first prepare a few ingredients. You can cook veggie batata sharp : potato with vegetable filling using 14 ingredients and 10 steps. Here is how you can achieve it.
The ingredients needed to make Veggie Batata Sharp : Potato with Vegetable Filling:
- Get 1 kg potatoes, boiled
- Make ready 1 large egg, beaten
- Get 1/4 cup flour
- Prepare 1/2 cup oil
- Prepare salt
- Take black pepper to taste
- Get Vegetable Filling:
- Prepare 2 large ripe tomatoes, peeled
- Get 1/2 cup parsley, finely chopped
- Take 1 large onion, minced
- Prepare 2 tablespoons oil
- Take 1 teaspoon turmeric
- Take salt
- Prepare pepper
Vegan Gluten-free Soy-free Nut-free Oil-free Recipe. This simple potato chickpea and veggie soup comes together very quickly, has an amazing flavor profile from thyme, oregano I made this and it was very flavorful and filling for dinner. Ina Garten's Garlic-Roasted Potatoes from Food Network's Barefoot Contessa make the perfect classic side dish for any meal. Cut the potatoes in half or quarters and place in a bowl with the olive oil, salt, pepper, and garlic; toss until the potatoes are well coated.
Steps to make Veggie Batata Sharp : Potato with Vegetable Filling:
- Peel the boiled potatoes and mash them very well. Let cool.
- When the mashed potatoes are cool enough, mix in egg, flour, salt and pepper. Keep aside.
- Remove the seeds and juice from the tomatoes and chop them finely.
- For the vegetable filling, heat the oil in a saucepan and fry the onion until it becomes golden. Stir in the turmeric and cook for another minute. Remove from saucepan and put in a bowl.
- Mix in the tomatoes, parsley, salt and pepper. This will be your filling.
- Measure 2 tablespoons of the potato mix and flatten them in the palm of your hand. Then place 2 teaspoons of the vegetable filling in the center and fold the potato mix around it. Shape into a ball and place aside.
- Repeat with remaining potato mixture (dip your hand slightly in water each time you start forming a new ball, to prevent the potatoes from sticking).
- Roll the potato balls in flour so they are well coated, and then flatten with your hands to form thick cakes.
- Heat the oil in a pan and fry the potato cakes in it while turning them until they become golden on both sides (3 minutes).
- Remove from heat and drain on paper towel. Serve hot
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