The potato cake recipe is a perfect way to avoid food waste. You can do it if you have leftover mashed potatoes or other ingredients in small quantities in the fridge. In this recipe, I am using einkorn flour, porcini mushrooms and chestnuts, but you can replace them with other types of flour, mushrooms, nuts and vegetables.
I prepared the yoghurt at home, according to this recipe. However, you can replace it with a commercial vegan yoghurt, to shorten the time spent in the kitchen. I also tried buying chestnuts in bulk, roasting them and peeling them. I regretted it bitterly, as they were mostly rotten and I wasted about 3 hours in the process. If you do not have the guarantee that they are fresh, I recommend you buy jared ready-peeled roasted chestnuts from supermarkets.
Potato cakes, with mushrooms, chestnuts and mozzarella
Apparently quite trivial, it is in fact a very tasty, nutritionally balanced and versatile recipe. It can be cooked for a family or friends meal. It is easily adaptable to the ingredients you have at home or to the season.
INGREDIENTS:
Dough:
Filling:
Mozzarella:
Cake assembly:
Sauce:
EQUIPMENT
INSTRUCTIONS:
Dough:
-
Wash, peel and cut the potatoes into cubes. Boil them until they are soft.
-
Strain the water and mash the potatoes using a masher or a press.
-
Stir in the flour, salt, paprika and olive oil, then cover the bowl.
Filling:
-
Rinse and cut the mushrooms and chestnuts.
-
Slice the green onion and the green garlic thinly, add them in the pan for 2 minutes in the hot oil with truffles, add salt, thyme and pepper.
-
Add the mushrooms, chestnuts and nutmeg and cook for 5 minutes.
Mozzarella:
-
Add 75 grams of yoghourt in a bowl and incorporate the tapioca flour with a whisk.
-
Add the rest of the yoghurt in a saucepan, add the tapioca yoghurt and the rest of the mozzarella ingredients.
-
Stir constantly with a spatula to prevent lumps, until it thickens.
-
Add the mushroom and chestnut mixture over the mozzarella and mix vigorously until incorporated.
Cake assembly:
-
Grease two trays with oil.
-
Dust the work surface and your hands with flour, then take 150 grams of the dough and form balls. I managed to get 7 balls of dough.
-
Take each ball, flatten it in your palm, place 100 grams of filling in the middle of the disc, then bring the ends to the centre, uniting them.
-
Place the cakes in the pan upside down, with the joint side down.
-
Brush them with the olive oil combined with turmeric.
-
Sprinkle the cakes with smoked salt, sesame, poppy seeds or other seeds.
-
Put the trays in the preheated oven at 190°C, for 30-40 minutes in total. In the last 5 minutes you can increase the temperature to 220 degrees, for roasting.
Sauce:
-
Wash the dill and tarragon and remove any thick or stringy tails.
-
Mix the yoghurt with the mustard, sumac and salt.
-
Add the greens and mix.
Aranjament:
-
Pune sosul într-un bol mic și așază-l pe o farfurie, lângă turtele tăiate în 4.
-
Dacă ai, pune o jumătate de linguriță de unt vegan peste fiecare sfert de turtă.
-
Ornează cu sumac, microgreens sau flori.
