Carrot rösti with mushroom and potato mash

Ingredients for 2 servings:

• 250 g potatoes
• 1 stalk(s) leek
• 1 Portobello mushroom
• 50 g margarine (Alsan)
• ½ bunch parsley, fresh
• e.g. sea salt
• 250 g carrot(s)
• 25 g walnuts
• 1 onion(s)
• 2 garlic cloves
• ½ bunch parsley, fresh
• 2 servings of no egg (egg substitute)
• e.g. sea salt
• ½ tsp mountain pepper, green, freshly ground
• 30 g lupin flour
• 30 g oat flakes, fine
• ½ tsp chili flakes, Korean
• 3 tbsp olive oil

Instructions

Working time approx. 15 minutes; Rest time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes

vegan

Peel and finely grate the carrots. Finely chop the walnuts. Peel and finely dice the onion and garlic cloves. Wash and finely chop the parsley, then divide it into two portions. Mix the No Egg with water according to the package instructions, then season with salt and pepper. Sift in the lupin flour and stir gently. Then combine all the carrot rösti ingredients, mix well, and let it stand for 30 minutes. During this time, peel and dice the potatoes, then cook in salted water. Wash the leek and slice into thin rings. Trim the portobello mushroom and cut into strips. Add the Alsan to the pan and fry the leek and mushroom. Season with salt and pepper. After about 5 minutes, add a portion of parsley. Simmer for another 5 minutes. Mash the potatoes and add the mushroom mixture. Mix everything well and season to taste. Form the carrot dough into rösti and fry in olive oil for 3 minutes on each side. Arrange everything on a plate and serve. https://www.vegan-cooking-with-thalija.de/archive/1191