Mini chef
Utensils
Apron
Bowl
Frying pan
Measuring cup
Paring knife
Peeler
Rösti grater
Scissors
Sieve
Spatula
Stick blender
Teaspoon
Timer
small bowl
Cutting board
Kitchen scales
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 in a measuring cup, season,puree.Finely chop the chives using scissors, add, mix.Cover and chill the dip.
Vegetables
Peel the potatoes and onions. Finely chop the onions, place in a bowl. Roughly grate in the potato and courgette. Add the salt, mix, leave to stand for approx. 30 mins.
Patties
Preheat the oven to 60 °C, warm the platter and plates.Squeeze out the vegetables thoroughly in a sieve, return to the bowl. Add the egg and all the other ingredients up to and including the paprika, mix well by hand. Shape the mixture into 8 equal-sized patties.
To fry
Heat a dash of oil in a non-stick frying pan. Reduce the heat, fry the patties in batches for approx. 5 mins. on each side. Remove, keep warm. Serve with the chive dip.
| Serve with: | Salad |
|---|
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