Vegetarian: Potato Dinner by Recipe Cottage

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	Potato Dinner

		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 nutmeg salt pepper 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.