Lemon marshmallow bags
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ingredients
1 kg potatoes 300 g coarse flour 3 pcs egg 300 g fruit jam 250 g breadcrumbs 250 g butter 200 g powdered sugar a little potato starch pinches of salt
procedure
1. Finely grate the boiled and peeled potatoes, sprinkle with salt and lightly sprinkle with potato starch. Sprinkle with coarse flour, add the egg and make a dough. On a floured board, roll out the dough into a sheet about half a centimetre thick. Using an inverted glass, cut out rounds, put about a tablespoon of jam in the centre of each round, fold the round in half and join the edges. 2. Cook the tarts in a large saucepan in salted water for about 5 – 6 minutes. Then remove them with a flat sieve, let them drain a little and put them straight into a saucepan with melted butter, sprinkle with breadcrumbs and on a plate you can sprinkle with icing sugar.
