all recipes Main Dishes

 

Filled champion potato cakes with tomato and pepper dip

Details


Preparation time
40 min
vegan
vegan
Filled champion potato cakes with tomato and pepper dip
Filled champion potato cakes with tomato and pepper dip

Method


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.

Ingredients


Tomato and pepper dip:potato cakes:
  • 500 g potatoes
  • 35 g wholemeal spelled flour
  • 1/2 tsp salt, pepper
  • nutmeg
mushroom filling:
  • 1 red onion, finely chopped
  • 75 g mushrooms, finely chopped
  • 50 g pickled cucumbers, finely chopped
  • 4 sprigs of dill, finely chopped
  • 1 sprig of tarragon, finely chopped
  • salt & pepper
  • Rapunzel roasting and baking oil
RAPUNZEL NATURKOST GmbH
Rapunzelstraße 1, D - 87764 Legau
Telefon: +49 (0) 8330 / 529 - 0
Telefax: +49 (0) 8330 / 529 - 1188
E-Mail: info@rapunzel.de
Seite druckenSeite schliessen
RAPUNZEL NATURKOST GmbH
Rapunzelstraße 1, D - 87764 Legau
Telefon: +49 (0) 8330 / 529 - 0
Telefax: +49 (0) 8330 / 529 - 1188
E-Mail: info@rapunzel.de