Sweet Potato Cookies in Parmesan Coating
Ingredients
for 4 people
• 750 g sweet potatoes
• 4 tablespoons of milk
• 1 egg, beaten
• approx. 1 tbsp potato starch
• Salt
• Pepper
• 1 shallot, finely chopped
• 2 tbsp fresh wild garlic, finely chopped
(alternatively basil)
• 60 g pine nuts
• 100 g Parmesan, freshly grated
• 70 g melted butter
equipment
• 1 cedar plank
preparation
Peel the sweet potatoes and cut them into small pieces. Cook them in salted water for about 10-15 minutes until they are soft. In the meantime, roast the pine nuts in a small pan without fat, then chop them. Press the sweet potatoes through a potato ricer into a bowl while they are still hot, or use a potato masher.
Mix thoroughly with egg, pine nuts, shallot, wild garlic and 2 tablespoons of parmesan, add a little potato starch to bind well, season with salt and pepper and form 16 balls from the mixture. Put the remaining parmesan on a plate. Dip each ball in the melted butter and then roll in the parmesan mixture. Leave to rest in the fridge for at least 2 hours.
Prepare a grill with a lid and heat it to about 160 to 180° C. Spread the balls evenly on the cedar plank and grill indirectly with the lid closed until they have a nice golden yellow color.
FIRE&FOOD Issue 2-2016
