John Myers
Ingredients for 1 servings:
- 250 g jacket potatoes, boiled and peeled
- 2 tbsp sunflower oil, high quality
- 1 tbsp Soy sauce, (Shoyu), vegan
- 75 g sunflower seeds
- n. B. Pepper, freshly ground
- 2 tbsp parsley, fresh
- possibly sea salt
Instructions
Working time approx. 10 minutes; Total time approx. 10 minutes
delicious vegetarian/vegan potato-based spread, also usable as a dip
Roast the sunflower seeds in a dry, nonstick pan until golden brown, let cool slightly, and chop coarsely to medium-fine. Wash the parsley, shake dry, and also roughly chop. Mash the jacket potatoes with a potato masher. Mix with the other ingredients, season with 1-2 pinches of pepper, and add a little more sea salt if desired. Please taste first, as the soy sauce is already salty (I don’t use any additional sea salt). The sunflower and potato spread tastes delicious on freshly baked bread or rolls, but also as a dip for vegetarian/vegan patties. The spread is also perfect for using up leftover jacket potatoes from lunch!
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