Rinse the potatoes well, brush them and cut them into centimeter-sized cubes. Heat the clarified butter in a pan, add the potato cubes and sprinkle with curry. Fry until cooked and crispy, turning frequently. Season with a little salt.
Remove the shallots and chop them finely. In a frying pan, toast the sesame seeds without adding any fat, turning throughout. Transfer to a container and set aside. In the same frying pan, melt the butter. Pour in shallots, snow peas and sugar and saute until well combined. Add the soup and simmer for a few minutes. Season to taste with salt and freshly ground pepper.
Arrange the kefen in a wreath shape, form the potato cubes in the middle and sprinkle with the sesame seeds.
Tip: stored potatoes can also be used. However, these are peeled and blanched briefly before frying.
Goes well with meatballs, lamb, poultry, fish skewers, tofu cutlets.
Kefen served cooled – If kefen are left over, they can be kept in a marinade of oil, a tiny bit of vinegar and garlic.
Serve them with a sauce of yogurt and Dijon mustard, for example. The marinade can be used for green leaf salad, sprinkle everything together with wholemeal garlic croutons.
Tip: Use creamy natural yogurt for an even finer result!