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all recipes
Main Dishes
Filled champion potato cakes with tomato and pepper dip
Details
40 min
vegan
print
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
Details
40 min
vegan
print
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.
Filled champion potato cakes with tomato and pepper dip
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
Details
40 min
vegan
print
Filled champion potato cakes with tomato and pepper dip
Rapunzel Products
jo. tomato-pepper bread spread
Green pepper in cocos vinegar brine
Frying oil
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