Lituanica taste march 2014

The Taste of Eastern Europe

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Check Out Our Delicious Recipe For Potato Cutlets

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March / Issue 2

March Recipe

By Talented Food Blogger Jurgita www.duonosirzaidimu.lt Kovo mėnesio receptas paruoštas talentingos maisto tinklaraštininkės Jurgitos www.duonosirzaidimu.lt

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Spring-like Potato Cutlets with Cottage Cheese When spring knocks on the door with the warm weather, awakening nature you know it’ll be generous with fresh vegetables and herbs. Have you noticed market stalls and shop shelves starting to overflow with spring onions and herbs? You could make a great salad out of them. Or lovely spring-like potato cutlets seasoned with cottage cheese and served with generous spoonful of yogurt or sour cream. If it is convenient you could boil the potatoes the evening before making the dish. Then all you’ll have to do the next day is peel, mash and mix them with the remaining ingredients. A delicious and quick dinner!

4 servings 1 kg new potatoes 200g cottage cheese 1 tbsp. fresh lemon juice 50g spring onions 100g fresh dill A handful of fresh mint 3 eggs 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.

Enjoy!

Pavasariški bulvių kepsneliai su varškės sūriu Pavasaris, pasibeldęs vis šiltėjančiais orais ir atbundančia gamta, dosnus šviežių daržovių ir žalumynų. Ar pastebėjote turgų prekystalius ir parduotuvių lentynas nuklojančius svogūnų laiškus, krapus, mėtas? Iš jų pavyktų puikiausios salotos. Arba pavasariški, sotūs bulvių kepsneliai, pagardinti varškės sūriu ir patiekti su dosniu šaukštu jogurto arba grietinės. Bulves patogu išsivirti iš vakaro: ryte tereikės jas nulupti, sutrinti ir sumaišyti su likusiais ingredientais. Puikūs ir greiti pietūs!

4 sočios porcijos 1 kg šviežių bulvių 200 g varškės sūrio 1 valg. š. citrinų sulčių 50 g svogūnų laiškų 100 g šviežių krapų kelios šviežių mėtų šakelės 3 kiaušiniai druskos ir šviežiai maltų juodųjų pipirų pagal skonį miltų maltinukams apvolioti mėgstamo aliejaus maltinukams kepti

Bulves išvirkite su lupenomis, nulupkite ir sugrūskite giliame dubenyje. Įtrupinkite varškės sūrį, supilkite citrinų sultis. Susmulkinkite ir suberkite svogūnų laiškus, krapus, mėtas. Kiaušinius lengvai suplakite šakute ir supilkite į dubenį. Pagardinkite druska ir pipirais. Šaukštu gerai išmaišykite, tuomet išminkykite rankomis. Į atskirą dubenėlį įberkite kaušelį miltų.

Tarp delnų suformuokite nedidelius tešlos rutuliukus, juos lengvai suplokite, iš abiejų pusių apvoliokite miltuose. Kepkite keptuvėje įkaitintame aliejuje, kol abi pusės gražiai apskrus.

Tam, kad kepsneliai neatšaltų, iškepusius sudėkite į lėkštę ir pastatykite ją į šiltą orkaitę.

Patiekite šiltus su jogurtu arba grietine.

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‘Dvaro’ Sour Cream, Perfect to serve with Potato Cutlets!

Dvaro grietinė ideali bulvių kepsnelių pagardinimui!

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The Taste of Eastern Europe

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