Potato cakes, with mushrooms, chestnuts and mozzarella
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.
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.
- 1 kilograms cartofi
- 250 grams făină (einkorn or other type)
- 1 teaspoons sare
- 2 teaspoons boia iute
- 30 milliliters ulei de măsline
- 300 grams hribi (fresh or defrosted)
- 200 grams castane peeled
- 1-3 spring onions (depending on thickness)
- 2-3 green garlic (depending on thickness)
- 4-5 tablespoons ulei cu trufe
- 1 teaspoons sare
- 2 teaspoons cimbru
- 1/2 teaspoons piper
- 1/2 teaspoons nucșoară
- 150 grams iaurt vegan
- 2 tablespoons tapioca (in powder)
- 1 + 1/2 tablespoons fulgi drojdie
- 1 + 1/2 tablespoons miso
- 1 + 1/2 teaspoons oțet
- 1/2 teaspoons usturoi (powder)
- 50 grams faină
- 4 tablespoons ulei de măsline
- 1 teaspoons turmeric
- 1 tablespoons sare afumată
- 1 teaspoons susan
- 1 teaspoons mac
- 1 tablespoons alte semințe (pumpkin, sunflower)
- 500 grams iaurt vegan
- 2 teaspoons muștar
- 1 bucăți mărar (1 big bunch)
- 1/2 bucăți tarhon (1 small bunch)
- 2 tablespoons sumac
- 1/2 teaspoons sare
- bowls (for ingredients and mixing)
- spoons and teaspoons (for measuring and mixing)
- 1 scale
- 1 knife
- 1 wooden chopping board
- 1 press (or potato crusher)
- 1 pot (or cauldron)
- 1 colander
- 1 pan
- 1 wisk
- 1 silicone spatula
- 2 trays
- 1 oven
- 1 stove (or hotplate)
- platter, plates and bowls (for serving)
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.
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.
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.
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.
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.
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.