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:

• 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

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