Soup with Watercress Fritters
Recipe category
Country
Region
Source
Cocina Tradicional Costarricense - Zona Norte
Ingredients
1
bottle(s) milk
2
small carrots
2
large potatoes
1
medium chayote
1
small sweet potato
1
medium tender ayote
1
piece(s) medium yuca (cassava)
1
small tiquizque
3
eggs
1
pinch achiote
1
pinch salt
1
roll(s) watercress
Directions
- Cut all the vegetables into small pieces.
- Put them to sweat with the achiote and salt in the following order: first the carrots, a while later the tiquizque, then the potatoes, chayote and sweet potato, and lastly, when they are starting to soften, the ayote.
- While they are still on the heat, add the milk.
- Beat the eggs with the watercress chopped into small pieces and fry in small fritters in a very hot pan.
- When the soup is ready and the vegetables are hot and soft, mix in the fritters and serve very hot.