Potato and Rice Spirals with Ratatouille & Sour Cream-Pumpkin Seed Dip

Name: Potato and Rice Spirals with Ratatouille & Sour Cream-Pumpkin Seed Dip
Cook time: 20 min
Total time: 1 h
Yield: 4
Ingredients: 250 g floury potatoes (cooked and peeled); 1 egg; 80 ml whipping cream; 80 g rice (cooked); 65 g plain flour; 5 g salt; Pepper; Fresh parsley; 1 small aubergine; 1 small courgette; 2 red peppers; 2 yellow peppers; 1 can diced tomatoes; 1 large onion; 4 cloves garlic; 2 sprigs fresh thyme; 1 tsp sugar; 100 ml sunflower oil; 70 g tomato paste; Salt; Pepper; 100 ml sour cream; 100 ml oil; 20 g Steirerkraft Pumpkin seeds coarsely chopped; 1 small clove garlic; Salt; Pepper; Herbs to taste

A perfect recipe for using up leftover potatoes and rice.

Difficulty: easy Total time: 1 h Portions: 4

Main Courses Vegetarian with pumpkin seeds

Dough for the Spirals

250 g floury potatoes (cooked and peeled)
1 egg
80 ml whipping cream
80 g rice (cooked)
65 g plain flour
5 g salt
Pepper
Fresh parsley

Ratatouille

1 small aubergine
1 small courgette
2 red peppers
2 yellow peppers
1 can diced tomatoes
1 large onion
4 cloves garlic
2 sprigs fresh thyme
1 tsp sugar
100 ml sunflower oil
70 g tomato paste
Salt
Pepper

Dip

100 ml sour cream
100 ml oil
20 g Steirerkraft Pumpkin seeds coarsely chopped
1 small clove garlic
Salt
Pepper
Herbs to taste

Pumpkin seeds coarsely chopped

200g

€ 3,89 incl. VAT, excl. shippingAdd to basket

SteirerKraft Kürbiskerne, grob gehackt, in grüner Verpackung mit Herz-Design.

Pumpkin seed oil Premium

500ml

€ 17,00 incl. VAT, excl. shippingAdd to basket

Kürbiskernöl Flasche auf schwarzem Hintergrund, Steirer Kraft Marke.

Press the cooked potatoes through a potato ricer into a bowl. Finely chop the parsley and add it to the potatoes together with all the remaining ingredients for the spirals. Knead into a smooth dough and season with salt and pepper. Transfer the dough to a piping bag fitted with a plain nozzle, approx. 1 cm in diameter.
Wash and prepare the vegetables and cut them into bite-sized pieces. Roughly dice the onion and finely chop the garlic and washed herbs. Salt the aubergine pieces, leave them to stand for at least 10 minutes, then pat them thoroughly dry.
Heat the sunflower oil in a large, deep-sided frying pan. Fry the onion and courgette, then add the peppers and finally the aubergine. Fry over high heat for about 5 minutes, then stir in the tomato paste and season with salt and pepper. Add the garlic, herbs, diced tomatoes and sugar. Reduce to medium heat and simmer the ratatouille for about 10 minutes. The vegetables should still have some bite. Add a little water if necessary.
For the dip, blend the sour cream in a measuring jug using a hand blender while slowly pouring in the oil. Season to taste, then stir in the chopped pumpkin seeds.
Heat a little oil in a frying pan. Pipe spirals of dough directly into the pan to form small pancakes. Carefully fry on both sides, then arrange with the ratatouille and dip.