Hazelnut And Leek Crusted Potato
Serving: 2
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Directions
- Wash potatoes
- Rub with 1 tbs olive oil and seasoning.
- Wrap in foil, and bake at 180°C for 1 hour.
- Mash the potatoes well and season.
- Bring a pan to heat, and add the olive oil, leeks, celery and thyme, and sauté until nice and brown.
- Mix the sautéed veg and sour cream to the mashed potatoes.
- Toast the hazelnuts in a pan
- Wait for them to cool a bit, and pulse them in a blender
- Form your cylinders with the potato mix.
- Dip it into egg mix and roll it through the flour
- Shake off the excess flour and dip it back into the egg mix
- Then roll it through the hazelnut mix.
- Deep-fry at 160°C until golden brown and crispy.
Ingredients
- 2 large leeks (chopped)
- 1 celery (chopped)
- 3 sprigs thyme
- 3 large potatoes
- 4 tbsp sour cream
- 1 cup hazelnuts
- 2 tbsp olive oil
- 3 eggs
- 100 g flour
- salt and pepper