This dish can be cooked on Ekadashi - it does not contain any grains or legumes. A definite plus that the dish turns out to be very satisfying and tasty. It will surely delight everyone who tries it!
It is necessary
- - potatoes - 5 pcs.
- - carrots - 1, 5 pcs.
- - Adyghe cheese - 200 g
- - nori - 6 sheets
- - sour cream - 400 g
- - salt - to taste
- - spices: ground black pepper, coriander - to taste
Instructions
Step 1
Cut the Adyghe cheese into 1 cm wide cubes. Cut nori into strips so that the width of the strip matches the length of the cheese block. Dampen the nori strips. Wrap nori around each piece of cheese. Heat vegetable oil in a frying pan, add spices. Fry the prepared "fish" in oil with spices on both sides. Salt a little. Place on a surface to cool.
Step 2
Wash and peel vegetables such as carrots and potatoes. Cut the vegetables into slices. It is better to cut carrots thinner, while potatoes are slightly thicker.
Step 3
Make sour cream sauce. Add spices to sour cream: coriander, black pepper. Salt and stir well.
Step 4
Start collecting the casserole. On baking paper in a mold, lay out the finished "fish" in a dense layer to each other. Brush liberally with sour cream mixture. Then put the carrots on top and brush with sour cream as well. And in conclusion, lay out the potatoes and again generously brush with sour cream. Cover the future casserole with foil.
Step 5
Bake in an oven preheated at 180 ° C for about 40 minutes. Check the doneness with a knife, the vegetables should be soft and the potatoes slightly fried. Allow the casserole to cool, so it will be easier to cut without ruining the layers. Serve alone or with buckwheat porridge. Cook with love!
