Twisted Potato Starters (Ukranian Deroony)
By Yuliya Sasina-Yates
Floury potatoes (e.g. Morris Piper) – 500gr - peeled and roughly grated
Onion – 1 small onion, peeled and roughly grated
Carrot – 1 small, peeled and roughly grated
Egg – 1, lightly beaten
Plain flour – 3 tbsps
Goat’s cheese – 30gr, mashed with fork
Dill – 2 stems chopped
Sunflower oil – 2 tbsp
Greek yoghurt/ sour cream – 3 tbsps
- Grate peeled potatoes, onion and carrot. Mix in a clean bowl. Add the beaten egg, goat’s cheese, and gradually mix in the flour.
- Add salt and pepper
- Heat a medium sized frying pan with 1tbsp sunflower oil on a medium heat.
- Take two soup spoons and fill one with the potato mixture, flatten with another spoon and place in the frying pan. Fill the frying pan with potato patties and leave for 3-5min, checking that they don’t burn. Turn over to achieve golden crust on each side.
- Rest the cooked patties on a paper towel to get rid of excess oil.
- Transport the cooked deroony to the baking tray and bake in the oven (medium to high) setting for 10min to cook through (keep checking so they don’t burn)
- Serve with chopped dill and yoghurt/sour cream, or yoghurt and cranberry sauce, or with mayo and mustard dip and fresh green leave salad.
**You can replace goat’s cheese with a little mincemeat or chopped parsley and coriander. Or make a frittata with cheese and beaten egg on top.**
Bon appétit!