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Light Potato Dinner

3 medium potatoes
vegetable oil
1 large carrot
250g mushrooms
1 onion
100ml cream (or 50/50 cream/joghurt)
1 egg
2-3 tbsp semolina
1 tbsp butter
fresh parsley

Peel and chop the potatoes into 1 inch big cubes and then steam
them until they are soft (15 mins). Place in a bowl and smash them.
Add the chopped onion, some nutmeg, a pinch of salt, the egg and
the semolina and mix everything together to get a sticky-creamy
dough. In a pan heat 0.5 cm of vegatable oil (1800C) and fry (take
a spoon full and just wipe it into the pan with your fingers) the
oval shaped patties until golden brown on both sides. Place them
on a kitchen towel which will absorb some oil.

Heat the butter im a pan at medium heat, add the sliced mushrooms
and stir-fry them. taste with salt, freshly ground black pepper
and parsley (and maybe a little bit of a vegetable stock cube).
add the cream and bring to a boil. Remove from the heat.

Peel the carrot and then cut it into 1/4 inch slices. With a small
X-mas cookie cutter cut the slices into little hearts. salt them
and steam them for a few minutes until they turn bright orange and
start becoming tender.

Place 4-5 patties accompanied by the sauce on a plate and decorate
with the carrot-hearts and some more fresh parsley.

Serve with a fruity but not too sweet white or rose wine.


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