Junior chef
Utensils
Bowl
Cooking spoon
Frying pan
Measuring cup
Pan
Peeler
Rösti grater
Scissors
Sieve
Tablespoon
Teaspoon
Timer
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 yoghurt, mustard and salt in a bowl. Tear the dill into pieces, add and mix.Cover and chill the dip.
To prepare
Peel the potatoes, parsnips and onions. Roughly grate the potatoes, finely chop the parsnips and onions, place everything in a bowl, sprinkle with salt, mix, leave to stand for approx. 30 mins.
Vegetables
Squeeze the vegetables well in a sieve, transfer to a bowl.
Patties
Crumble in the feta, add the eggs, flour and pepper, mix well by hand. Using two tablespoons, shape the mixture into 12 equal-sized patties and spread them on a baking tray lined with baking paper.
To bake
Approx. 20 mins. in the centre of an oven preheated to 220 °C. Remove, turn the patties, continue to bake for approx. 15 mins. Remove, plate up the patties, serve the dip alongside.
| Serve with: | Salad |
|---|
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