Potato Sheep Cheese Patties
Low‑calorie main dish that covers vitamin C needs with paprika and potatoes.
Ingredients
- 2 onions
- 2 Garlic cloves
- 500 g bell peppers (3 mixed colors)
- 3 tbsp olive oil
- Salt
- Pepper
- 100 ml white wine (or pear juice)
- 150 ml Classic Vegetable Broth
- 400 g canned tomatoes (drained weight)
- 250 g waxy potatoes (3 waxy potatoes)
- 100 g firm potatoes (2 firm potatoes)
- nutmeg
- 1 egg
- 2 tbsp flour
- 100 g sheep cheese
- 2 sprigs oregano
Instructions
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1.
Peel and finely chop 1 onion and garlic.
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2.
Quarter the bell peppers, remove seeds, and wash them.
-
3.
Heat half of the oil in a sealable pot, sauté chopped onion and garlic over medium heat for 3‑4 minutes until translucent. Add pepper pieces and cook another 3‑4 minutes.
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4.
Season with salt and pepper, pour in white wine.
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5.
Add vegetable broth and tomatoes, cover, and simmer on medium heat for 15 minutes.
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6.
Meanwhile, peel the second onion and grate finely.
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7.
Wash and peel potatoes. Grate them coarsely.
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8.
Place grated potatoes in a cloth, lightly squeeze out excess moisture, then mix with grated onion in a bowl. Season with salt, pepper, and a pinch of nutmeg.
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9.
Add egg to the mixture and stir well. Whisk in flour thoroughly and let the dough rest for 5 minutes.
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10.
Heat remaining oil in a pan. Fry 4 patties from the potato dough on each side for about 3 minutes. Place patties over the simmered vegetables, crumble sheep cheese on top, wash oregano leaves, shake dry, pick off leaves, and sprinkle over the patties.
