Potato and Tomato Cookies
Nutritional values
(Percentage of daily recommendation)
| Calorie | 35 cal. | (2 %) | ||
| Protein | 1 g | (1 %) | ||
| Fat | 1 g | (1 %) | ||
| Carbohydrates | 6 g | (4 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 0.5 g | (2 %) |
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 0.1 mg | (1 %) | ||
| Vitamin K | 0.9 μg | (2 %) | ||
| Vitamin B₁ | 0 mg | (0 %) | ||
| Vitamin B₂ | 0 mg | (0 %) | ||
| Niacin | 0.7 mg | (6 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 7 μg | (2 %) | ||
| Pantothenic acid | 0.2 mg | (3 %) | ||
| Biotin | 0.7 μg | (2 %) | ||
| Vitamin B₁₂ | 0.1 μg | (3 %) | ||
| Vitamin C | 6 mg | (6 %) | ||
| Potassium | 118 mg | (3 %) | ||
| Calcium | 21 mg | (2 %) | ||
| Magnesium | 7 mg | (2 %) | ||
| Iron | 0.3 mg | (2 %) | ||
| Iodine | 2 μg | (1 %) | ||
| Zinc | 0.2 mg | (3 %) | ||
| Saturated fatty acids | 0.3 g | |||
| Uric acid | 6 mg | |||
| Cholesterol | 6 mg | |||
| Complete sugar | 0 g |
Ingredients
- Ingredients
- 1 kilogram starchy potatoes
- salt
- 200 grams Tomatoes
- 1 bunch Basil
- 2 garlic cloves
- freshly ground pepper
- freshly grated Nutmeg
- 1 medium egg
- 100 grams Pastry flour
- 1 tsp Baking powder
- 50 grams freshly grated Parmesan
Preparation steps
Rinse the potatoes and boil in salted water for about 30 minutes. Drain, peel and press through a ricer into a bowl. Allow to cool.
Cut the tomatoes crosswise, blanch for 1 minute in boiling water, rinse in cold water and peel. Cut into quarters, remove the seeds and dice the pulp. Rinse the basil, shake dry, pluck the leaves from the stems and finely chop them. Peel the garlic.
Preheat the oven to 220°C (approximately 430°F). Season the potatoes with salt, pepper and nutmeg. Press the garlic into the potatoes. Add the egg, flour, baking powder, parmesan and basil and mix everything into a smooth dough. Add the diced tomatoes.
Line a baking sheet with parchment paper. Use a heaping tablespoon of dough for each cookie, separated a bit on the baking sheet. Bake for 30 minutes.
