Ingredients for 4 people:
160 g fresh goat's cheese roll (or cut 4 rolls of 40 g each in half lengthwise)
400 g floury potatoes
3 stems of thyme
2 egg yolks
1 tablespoon potato starch
salt, pepper
approx. 150 g flour for turning
2 eggs
1 can artichoke hearts (400 g; 240 g drained weight)
1 onion
4 stalks basil
100 g pitted olives
2 tablespoons vinegar
½ tsp sugar
3 tbsp olive oil
Also:
approx. ½ l deep-frying fat
Preparation:
1. Cut goat cheese roll into 8 slices, about 1 cm thick. Peel potatoes, wash and grate. Finely chop thyme. Add thyme, egg yolk and potato starch to the grated potatoes. Season with salt and pepper.
2. Turn cheese rolls first in flour, then in beaten eggs. Press potato breading well all around. Fry in batches in hot frying fat, turning until golden brown.
3. For the salad, cut artichokes slightly smaller. Peel onion, slice into fine slices. Pluck basil leaves. Chop olives coarsely. Season vinegar with salt, pepper and sugar. Whisk in olive oil. Mix marinade and prepared ingredients. Serve with the baked goat cheese.
Preparation time approx.: 40 minutes
Nutritional values per serving approx:
Calories: 588
joules: 2458
Protein: 17,0 g
Fat: 36,9 g
Carbohydrates: 46.1 g
(FoodCentrale by ddp images)
