Junior chef
Utensils
Bowl
Cooking spoon
Fork
Frying pan
Knife
Plate
Rubber spatula
Spatula
Tablespoon
Teaspoon
Timer
Cutting board
slotted spoon
Pot
Potato masher
Tea towel
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 .
Savoy cabbage
Cut the savoy cabbage into thin strips, blanch in boiling salted water for approx. 2 mins. Remove with a slotted spoon, dip briefly in ice-cold water, drain, pat dry.
Potatoes
Peel the potatoes, cut into approx. 2 cm pieces, cook (uncovered) in the same boiling salted water for approx. 20 mins. until soft. Drain the water, allow the residual moisture on the potatoes to evaporate by shaking the pan on the switched-off hob. Transfer the potatoes to a bowl. Crush the potatoes with the potato masher, allow to cool slightly.
Add the savoy cabbage, mix.
Patties
Beat the egg, add it to the potatoes along with all the other ingredients up to and including the pepper. Mix well using a rubber spatula. Knead well by hand until the ingredients form a compact mass. With wet hands, shape the mixture into approx. 8 patties. Place the breadcrumbs in a shallow dish, toss the patties in the breadcrumbs.
To fry
Heat a dash of oil in a non-stick frying pan. Reduce the heat, add the patties in batches, fry over a medium heat for approx. 4 mins. on each side. Remove, keep the patties warm.
| Serve with: | Salad and yoghurt dip |
|---|
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