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Potato and spinach plants with thyme

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Ingredients for 4 servings:

  • 225 g leaf spinach or mixed with wild garlic
  • 600 g potatoes, floury
  • 1 chili pepper(s), green or paprika and some chili powder
  • 4 tbsp chickpea flour
  • 1 tsp thyme, dried
  • 1 tsp turmeric
  • 1 tsp salt
  • oil
  • 300 g soy yogurt (yogurt alternative)
  • ½ tsp cumin powder
  • 2 sprigs of mint

Instructions

Working time approx. 50 minutes; Total time approx. 50 minutes

vegan

Thaw the spinach. Meanwhile, wash the potatoes and cook them in a pot for about 25 minutes. Squeeze the spinach and roughly chop. Halve the chili peppers lengthwise and cut into fine strips. Peel the potatoes and mash with a fork. Knead in the chili, spinach, chickpea flour, thyme, turmeric, and salt. Form into patties and fry in oil for 3 minutes on each side. For the dip, mix the yogurt, cumin, and a pinch of salt until smooth. Chop the mint and add it. You can also serve it with a garlic dip; that also tastes very good.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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