Potato-tofu balls in sesame

Ingredients for 1 servings:

• 4 jacket potatoes, 350 g approx.
• 200 g tofu, plain
• 3 tbsp buckwheat, ground / breadcrumbs
• 5 grains of pepper, ground
• 1 tsp salt
• 1 tsp curry without salt
• 1 egg(s)
• 30 g sesame seeds, unhulled
• Olive oil, for frying

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

gluten-free + dairy-free

Press the potatoes through a ricer, puree the tofu with the egg, add to the potatoes, and the other dry ingredients. Mix together and form into small balls/patties. Fry in hot oil over medium heat until golden brown on both sides. OR: Mash the cooked potatoes and tofu. Mix in the breadcrumbs and seasonings. Form the mixture – it shouldn’t be too soft – into small balls. Roll these in beaten egg and then in sesame seeds. Press down firmly. Then fry in hot oil (in a deep fryer, wok, or pan) until golden brown. They taste great hot or cold with tea or wine in the evening and/or as a side dish to vegetables.