| Potato-cordon bleu |
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A simple recipe to spice up your potato. |
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Ingredients
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6 medium potatoes, |
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1 pinch salt, |
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1 pinch ground pepper, |
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200 grams Kernhem Cheese, |
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1 tablespoon mustard with white wine, |
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150 grams cooked ham, in slices |
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4 tablespoons all-purpose flour, |
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2 whole eggs, |
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40 grams corn flakes, |
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butter, |
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Instructions
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Cut the potatoes lengthwise in 1 cm or 1/2 inch thick slices and bring these to a boil in water with a pinch of salt, cook for 5 minutes and discard the water and allow the potatoes to cool a little. Cut the Kernhem cheese in 1 cm or 1/2 inch thick slices in the same shape as the potato slices.
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Wrap every cheese slice in ham and make a 'sandwich' from two potato slices and one cheese slice. Press the potato slices firmly together.
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Cover the potatoes cordon bleus with flour, then baste them with the slightly beaten eggs and roll them in the crunched corn flakes.
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Bake the cordon blues in butter in a skillet until the potato slice is soft after inserting a toothpick. Serve immediately before the cheese sets.
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| Nutrition
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| Per Serving (excluding unknown items): 207 Calories; 4g Fat (18.7% calories from fat); 10g Protein; 33g Carbohydrate; 2g Dietary Fiber; 77mg Cholesterol; 448mg Sodium. Exchanges: 2 Grain(Starch); 1 Lean Meat; 1/2 Fat. |
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| Recipe Serves: 6Author: Cheeseline.com |
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Recipe Reviews
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