Fillings for Savory Strudel
Yield
4 servingsPrep
10 minCook
25 minReady
45 minTrans-fat Free, High Fiber, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Potato | |||
| 5 | medium |
potatoes
|
|
| 3 | medium |
onions
chopped |
|
| 3 | tablespoons |
vegetable oil
|
|
| Cheese | |||
| 1 | pound |
ricotta cheese
|
|
| 2 | tablespoons |
scallions, spring or green onions
chopped |
|
| 1 | each |
eggs
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Potato | |||
| 5 | medium |
potatoes
|
|
| 3 | medium |
onions
chopped |
|
| 45 | ml |
vegetable oil
|
|
| Cheese | |||
| 453.6 | g |
ricotta cheese
|
|
| 3E+1 | ml |
scallions, spring or green onions
chopped |
|
| 1 | each |
eggs
|
|
Directions
Cook onions in oil until they are brown and crispy.
Cook potatoes in their skins. Peel them as soon as they are cool enough to handle.
Mash potatoes. Stir in onions and seasonings.
For the cheese filling, crumble cheese with a fork.
Stir in rest of ingredients.
