Cucumber and potato pan with vegan mince

Ingredients for 3 servings:

• 1 large cucumber(s)
• 4 m.-sized potatoes
• 250 g minced meat substitute, vegan
• lots of oil
• 1 onion(s)
• 2 garlic cloves
• ½ cup cream substitute for cooking, vegan
• smoked salt
• pepper
• dill

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour

GAT-compliant, vegan, alkaline

Peel the potatoes, halve them, and slice them. Peel the cucumber, remove the seeds, and cut them into approximately 0.5 cm thick slices (you can also use the skin and core to make my budget-friendly cucumber soup). Peel the onion and finely dice it. Peel the garlic. In a lidded pan, fry the potatoes in plenty of oil over medium heat. After a few minutes, turn them over, reduce the heat slightly, and put the lid on. This will help the potatoes cook faster without burning. When the potatoes are almost done, remove them from the pan and set them aside on a plate. Fry the minced meat in the remaining oil until crumbly. When it starts to brown, fry the diced onion and after a few minutes, add the crushed garlic. Season with smoked salt and pepper. Remove this mixture from the pan and set it aside. Now add a little oil to the pan and sauté the cucumber slices over medium heat until translucent. Deglaze with the cooking cream and season with salt and dill. Add the potatoes and ground beef, mix well, and let it simmer briefly with the lid closed. As always, I thought this would be enough for three people, but it might only feed two.