Cook potatoes in their skins in salted water on the stove for 20 minutes the day before. Peel off the skin. The following day, finely grate the potatoes, knead them with flour and egg.season the dough with salt and pepper to taste. To prepare the filling, steam the spring onion rings, a bunch of chopped parsley and peeled chopped tomatoes in a tbsp. of oil, add meat broth, juice of one lemon and turmeric. Stir and sauté until the liquid has evaporated. Season with cayenne pepper and salt. Split dough into ten portions.
Flatten on floured palm, top with filling and press together to form cookies. Fry in remaining oil over medium heat for four minutes on each side. Place on table hot or alternatively cooled with parsley bouquets. (offer leaf salad for this)
Potato dishes, Asian dishes, Vegetarian dishes
Tip: Always use organic lemons for cooking, if possible!
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