These savory potato patties can be whipped up with a little planned preparation and cooking time, and kids love them too. The recipe is gluten-free, vegan, and easy to make!.
Looking for more recipes? Here you will find all of our previous fitness recipes:
All fitness recipes on asviva.de
Fitness recipe ingredients
Gluten-Free Vegan Potato Patties with Soy Curls, Carrots, and Pointed Cabbage
For serving
Preparation: Gluten-free vegan potato cakes with soy chunks, carrots, and pointed cabbage (makes 12)
Prep time: 40 min. Resting time: 12 h Cooking time: 30 min. Total time: 13 h 50 min. Difficulty: medium Type: Main course
-
Drain the cashews and blend with 100 ml of water until smooth.
-
Cook the potatoes until soft. Steep soy chunks, soy sauce, and spices in 150 ml of boiling water for approx. 20 minutes.
-
Peel the potatoes, press through a ricer, and mix with starch, baking powder, salt, nutmeg, 1 tbsp oil, and the parsley.
-
Preheat the oven to 190 °C top and bottom heat.
-
Grease a muffin tin with oil and dust with cornmeal.
-
Drain the soy chunks, reserving the liquid.
-
Peel the onion and garlic and sauté in the remaining oil until lightly golden.
-
Peel and grate the carrot, wash the pointed cabbage, and cut into strips.
-
Cook the vegetables and soy chunks along with it, deglaze with the soaking liquid, and fold in the cashew cream.
-
Divide the dough into 12 portions and press into the cups of the muffin tin.
-
Season the vegetable mixture with salt and pepper and fill into the cups.
-
Bake the cakes in the oven for approx. 40 minutes and serve sprinkled with cabbage strips and parsley.
AsVIVA and the Stockfood team wish you a lot of fun cooking and bon appétit.
Fitness recipes and images © Copyright 2022 stockfood.de.
