Main courses

Filled champion potato cakes with tomato and pepper dip

Name: Filled champion potato cakes with tomato and pepper dip
Prep time: 40 min
Total time: 40 min
Yield: Makes 6 pieces:
Ingredients: 250 g soy curd; 2 tsp Rapunzel jo. tomato peppers; 1/4 bunch of parsley, finely chopped; 1 tsp Rapunzel green pepper in coconut vinegar, chopped; salt & pepper; 500 g potatoes

40 Min.

Makes 6 pieces:

Vegan

Info

Perptime 40 Min.

Ingredients

Portions

250 g soy curd
2 tsp Rapunzel jo. tomato peppers
1 bunch of parsley, finely chopped
1 Green pepper in cocos vinegar brine
salt & pepper
500 g potatoes

Average values: pinch = 0.3 g | tip of a knife = 0.1 g

Preparation

For the tomato and pepper dip:
Soy quark, jo. Mix the tomato peppers, parsley and pickled pepper until creamy. Season with salt and pepper and chill in the fridge.
For the potato cakes:
Cook the potatoes in salted water. Then let it cool and peel. Press potatoes through a potato press, knead with spelled flour, salt, nutmeg and pepper.

For the mushroom filling:
Mix the ingredients together and season with salt and pepper. Form 6 balls from the potato mass with slightly damp hands. Then press them flat. Spread the filling over the potato patties and shape into balls. Heat the oil in a pan and add the potato cakes Fry until golden brown for approx. 8 min. Arrange the potato cakes with the tomato and pepper dip and enjoy.

USED RAPUNZEL PRODUCTS

Green pepper in cocos vinegar brine