Sweet Potato Cookies in Parmesan Coating from the Plank
Recipe Facts
Difficulty level:
easy ◉◉◎◎◎
Quantity for:
4 people
Preparation time:
⧗ individual
Grilling time:
⧗ individual
Grill(s) & Equipment:
• Grill with grill plate, small pan, potato press or masher, cedar plank
Ingredients
• 750 g sweet potatoes
• 4 tablespoons of milk
• 1 egg, beaten
• approx. 1 tbsp potato starch
• Salt
• Pepper
• 1 shallot, finely chopped
• 2 tbsp fresh wild garlic, finely chopped
chopped (alternatively basil)
• 60 g pine nuts
• 100 g Parmesan, freshly grated
• 70 g melted butter
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preparation
➊ Peel the sweet potatoes and cut them into small pieces. Cook them in salted water for about 10-15 minutes until they are soft. In the meantime, roast the pine nuts in a small pan without fat, then chop them.
➋ Press the sweet potatoes through a potato ricer into a bowl while they are still hot, or use a potato masher. Mix thoroughly with the egg, pine nuts, shallot, wild garlic and 2 tablespoons of Parmesan, add a little potato starch to bind well, season with salt and pepper and form 16 balls from the mixture.
➌ Place the remaining Parmesan on a plate. Dip each ball in the melted butter and then roll it in the Parmesan mixture. Leave to rest in the fridge for at least 2 hours.
➍ Prepare a grill with a lid and heat it to approx. 160 to 180° C. Spread the balls evenly on the cedar plank and grill indirectly with the lid closed until they have a nice golden yellow color.
Note: Sweet potatoes are available all year round and are one of the most important staple foods in the world: behind corn, rice, wheat and others, they rank 7th with an annual production of 140 million tons.
Recipe by Klaus Wachter
Klaus Wachter has been working on Mallorca for more than 15 years with his greatest passion, cooking and grilling. During this time he has specialized in everything to do with outdoor life, from luxurious outdoor kitchens to simple grills. His philosophy on Mallorca: "The deeper meaning of grilling lies in refining everything essential and burning everything non-essential!" www.1-bbq-house.com Recipe from FIRE&FOOD issue 02/2016
