Master chef
Utensils
Apron
Cooking spoon
Fork
Knife
Measuring cup
Pan
Peeler
Plate
Sieve
Stick blender
Tablespoon
Teaspoon
Timer
Cutting board
Kitchen scales
slotted spoon
Pot
Cooling rack
Dough scraper
Potato masher
Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
How it's done
The kids can help at the marked areas .
Dip
Place the cottage cheese and curry powder in a measuring cup, puree. Cover and chill the dip.
Lentils
Cook the lentils (uncovered) in boiling water for approx. 6 mins. until just soft, drain well and leave to cool.
Croquette mixture
Peel and chop the potatoes, cook (uncovered) in boiling salted water for approx. 15 mins. until soft. Drain the water, allow the residual moisture on the potatoes to evaporate by shaking the pan on the switched-off hob. Crush the potatoes with the potato masher, allow to cool slightly. Add the egg yolk and flour with the lentils, mix, season.
Shape
On a floured surface, shape the potato mixture into rolls approx. 2 cm in diameter, cut the rolls into pieces approx. 5 cm long.
Crumb coating
Beat the egg and egg white in a deep dish. Empty the breadcrumbs into a shallow dish. Dip the pieces of potato in the egg and then in the breadcrumbs. Press the crumb coating down firmly by rolling the croquettes.
Fry
Heat the oil in a non-stick frying pan. Reduce the heat, add the croquettes in batches, fry for approx. 8 mins., turning them as you go. Remove and drain on paper towels. Serve with the dip.
| Serve with: | Salad |
|---|
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