Ingredients
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700 gr Potatoes
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3 clumps Parsley
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2 Spring Onion
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3 Eggs
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30 gr Rice flour
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30 gr Corn flour
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40 gr Low-fat yogurt
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40 gr Pistachos
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Salt
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Pepper
Directions
This recipe is also for people allergic to wheat gluten but they don’t want to give up something tasty.
You need potatoes, spring onion an two kinds of flour: rice flour and corn flour.
You can serve it with a fresh green salad.
Steps
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1
Done
45 minutes
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PreparationPeel off the potatoes, cut in half and put into a saucepan with cold water. Bring to the boil and let it boil for about 20 minutes. |
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2
Done
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Second step preparationWhen the potatoes are boiled let them cool for about 20 minutes, mush them into a bowl and add the minced spring onion and parsley, add salt and pepper. In a separate bowl whisk the white eggs till they stiff and add to the mixture. When it is well absorbed add rice flour and corn flour, yogurt, salt and pepper till all the mixture is well blended. |
|
3
Done
30 minutes
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Cooking timePrepare a dish where you have poured some rice flour, a little skillet (about 20cm. diameter) and a little dish. |
