When spring knocks on the door with the warm weather and wakening nature you know it‘ll be generous with fresh vegetables and herbs. Have you noticed market stools and shop shelves starting to get covered with spring onions and herbs? You could make a great salad out of them. Or a lovely spring-like potato cutlets seasoned with cottage cheese and served with generous spoonful of yogurt or sour cream. It‘s convenient to boil potatoes in the evening a night before making the dish. All you‘ll have to do the next day is peel, mash and mix them with the remaining ingredients. A delicious and quick dinner!
1 kg new potatoes
200 g cottage cheese
1 tbsp fresh lemon juice
50 g spring onions
100 g fresh dill
few twigs of fresh mint
salt and freshly ground black pepper to taste
flour for coating
favourite oil for frying
Boil potatoes in their jackets, peel and mash them in the deep bowl. Crumble in cottage cheese, stir in the lemon juice. Chop and add the spring onions, dill and mint. Beat the eggs lightly with a fork and pour into a bowl. Season with salt and pepper. Mix it well with a spoon then knead by hand.
Add a scoop of flour into a separate bowl.
Form small round dough balls with your palms and flatten them lightly. Roll both sides in flour. Fry them in a pan in hot oil until both sides are golden brown.
Once fried place them on a plate and keep in a warm oven.
Serve warm with yogurt or sour cream.
Recipe by www.duonosirzaidimu.lt