Lean Potato Cookies
A great all-purpose bake for fasting days. These lean potato cookies have a crispy crust and a tender middle. The dish is completely versatile: you can eat them on their own, serve them with tea, or even serve them alongside soup. The upside of this recipe is that the ingredients are the most ordinary, budget-friendly ones, and the cookies are extremely simple and quite quick to make.
ulia-uf
Recipe author
Lean Potato Cookies
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 10 %
4 g
Fats 23 %
9 g
Carbohydrates 68 %
27 g
195 kcal
GI:
48
/
0
/
52
- Of course, the first thing to do is make the mashed potatoes. We do it as usual. Wash and peel the potatoes, boil them until done in lightly salted water, then mash them with a potato masher. Let the mash cool to a temperature comfortable for your hands. If you want a more savory taste and aroma, you can add spices of your choice to the potatoes while they cook: a small onion, a couple of garlic cloves, a bay leaf, or fragrant roots (carrot, parsley root, parsnip). Potato absorbs and holds the flavors of its "companions" beautifully. But it's better to start with plain potatoes and gradually introduce your "signature" flavor notes. By the way, you can use mashed potatoes left over from last night's dinner. You'll need 300 grams of mash in total. So, add salt, ground black pepper, and dried spices — any seasonings you like — to the mash to taste. Mix everything until smooth. Add the vegetable oil and flour to the mash and knead the dough. It should be fairly soft and pliable, but not stick to your hands. If the dough comes out too runny or sticks to your hands, add a little more flour. Divide the finished dough into 2–4 pieces. Shape each into a thick disk. Stack the disks so they don't dry out. Roll out the disks one at a time into sheets about 5 mm thick. Cut out cookies with a cookie cutter. Line the bottom of the baking sheet with a silicone mat or baking paper. Lay out the cookies. Lightly brush the tops with vegetable oil. If you like, you can sprinkle them with, say, dried herbs. Preheat the oven to 400°F (200°C) ahead of time. Put the baking sheet in the oven, bake for 12–15 minutes, and that's it — delicious potato cookies are ready!
- Enjoy!
Caloric content of the products possible in the composition of the dish
- Ripe potatoes - 80 kcal/100g
- Baked potatoes - 70 kcal/100g
- Mashed potatoes - 380 kcal/100g
- Boiled potatoes - 82 kcal/100g
- Potatoes in their skins - 74 kcal/100g
- Fried potatoes - 192 kcal/100g
- Ground black pepper - 255 kcal/100g
- Fortified whole durum wheat flour - 333 kcal/100g
- All-purpose whole durum wheat flour - 364 kcal/100g
- Fine wheat flour - 348 kcal/100g
- Flour - 325 kcal/100g
- Vegetable oil - 873 kcal/100g
- Salt - 0 kcal/100g
- Dried spices - 240 kcal/100g
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