Potato Switzerland Grandfather Pascoal

Potato Switzerland Grandfather Pascoal
Ingredients:
3 medium potatoes, grated drain in bulk½ cup water1 whole egg1 onion, chopped2 tablespoons (coffee) salt1 tablespoon (coffee) yeastFlour to make the point, not to fall from the spoon.
Sauce:
2 cups milk or half a liter (250 ml cup each)2 spoons (soup) of cornstarch (maizeina)1 cup plain yogurt (200 ml)1 pinch of salt½ cup (tea) of olive oil2 tbsp (tablespoons) chopped parsley2 tbsp (tablespoons) chopped green onion, thinly slicedOnly 1 lemon juice (1 tablespoon)
Preparing der Mode:
Grate the potatoes in thin thick, dry with paper towels without washing ..In a bowl mix egg, water, salt, yeast, grated potatoes, chopped onion, salt and flour gradually until getting a thick porridge.Fry in small spoonfuls in hot oil.
Note:
If you want you can pick up portions of grated potato with a fork, ie, fry, like pancake (only potatoes).Turn and fry the other side.
How to Prepare the sauce:
Make a thick porridge, with milk and cornstarch, let it cool as well.Place in blender porridge cold already, hit by 5'minutos with yogurt, add salt, lemon oil, and beat until it becomes a homogeneous mass, lastly add the parsley and chopped chives. beat for 3'minutos.If you want you can put the chopped chives and parsley over the sauce.Parsley and chives are who you choose to put in the sauce are two options.The sauce is optional. Serve the sauce separately.
Each person should serve potatoes on your taste, with no sauce.Accompanies roast beef and green salad.See roast beef on my blogs. in Portuguese.Salad:Endive and chicory, the first leaf is smooth, the second is crisp, add the watercress salad. rocket and others, and to cherry tomatoes
If you want you can also serve kale salad sliced ​​very thin, with very thinly sliced ​​onion.