Ingredients for 4 servings
• 300 g potatoes
• Salt, Pepper
• 50 g carrots
• 50 g celery
• 100g cottage cheese
• 1 egg yolk
• Freshly grated nutmeg
• 4 whole meal roll
• 8 teaspoons tomato pesto (jar)
• 125 g mozzarella
• 2 tablespoons oil
• 8 basil leaves
• Celery leaves
Time: 50 min Cooling time
Preparation
1. Cook potatoes 20 min. In boiling salted water, drain, let cool, peel and coarsely grate. Carrots and celery, peel and grate coarsely articulate.
2. Potatoes, vegetables, cheese and egg yolk mix with salt, pepper and nutmeg. The mass to 4 meatballs forms. Whole meal rolls in half and spread with 2 tsp tomato pesto.
3. Cut mozzarella into slices, heat oil in a pan and fry the cutlets on both sides for 3-4 minutes.. Roll with the prepared ingredients, put together, each with 2 basil leaves and a few celery leaves.
Nutritional information per serving: 383 kcal
• 16 g protein
• 18 g fat
• 37 g carbohydrates
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