Potato flatbreads with carrots and cheese (pan)
Dedicated to potato lovers. If you think that potatoes are simple and trivial, you're wrong. I suggest you make incredibly delicious potato cutlets with carrots, dill, and cheese. Crispy on the outside, tender on the inside. And they come with a sour cream sauce with garlic and herbs.
Ingredients (for 3 servings)
Potatoes - 500 gr
Carrots - 1 carrot
Cheese (mozzarella) - 50 gr
Fresh dill - 1 small bundle
Flour - 4 tablespoons
Salt - to taste
Ground pepper - to taste
Nutmeg - to taste
*
For the sauce:
Sour cream - 3 tbsp.
Greens (coriander, dill) - to taste
Garlic - 2 cloves
Salt - to taste
Pepper - to tast
Peel the potatoes and cut them into small pieces.
Boil the potatoes and carrots until tender.
While the vegetables are boiling, chop the dill.
On a fine grater grate mozzarella (you can take any other cheese).
From the cooked vegetables to mashed potato in any way you like.
Add salt and your favorite spices. I used pepper and nutmeg.
Add chopped dill and cheese to the potato mixture.
Add flour and mix everything thoroughly. The dough should be smooth and elastic.
Form the dough into round cutlets.
Roll them in flour. You can use breadcrumbs.
Heat a small amount of vegetable oil in a frying pan.
Put the potato cutlets in the frying pan.
Fry the potato cutlets until they are brown on both sides.
For the sauce, finely chop coriander and dill.
Squeeze out the garlic.
Season with salt and pepper.
Add sour cream or Greek yogurt. Stir well.
Serve ready potato flatbreads with sour cream sauce.
Bon appetit