John Myers
Contents
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Ingredients
Decoration
- 1 medium sized Freshly chopped garlic
- 1 tbsp Ghee
- 4 size Jacket potatoes
- 2 piece Organic eggs size L
- Salt and pepper
- Coconut oil for frying
- ***********
- 1 medium sized Chopped onion
- 1 medium sized Freshly chopped garlic
- 1 tbsp Ghee
- 1 Red Chopped peppers
- 1 yellow Chopped peppers
- 3 tbsp Tomato paste concentrated three times
- 300 ml Homemade vegetable broth
- Pepper from the mill
- **********
- 1 muted Red pepper
- 1 muted Cauliflower florets
- Lettuce leaves
- Chopped fresh parsley
Instructions
potatocake
- Put the chopped onion and garlic in the ghee and let cool a little. Peel the jacket potatoes and roughly grate or press them into small pieces, then add the eggs, salt and pepper, as well as the onions with the garlic, mix everything well to form a dough.
- Put the coconut oil in a small pan and put the potato dough in the pan, press the dough down a little and bake on both sides over a medium heat, be careful not to burn it, turn back the heat.
vegetable ragout
- Leave the onions in the ghee, add the garlic just before the end, then add the chopped peppers and toss a few times. Now add the tomato paste and the vegetable stock, stir well and season with salt and pepper. The whole thing now has to boil down for a few minutes.
- The "decorations" here on my food are leftovers from the day before and that's how they were used.
- Serving: Arrange everything on a plate, cut the potato cake into pieces, serve with the vegetable ragout and sprinkle with the parsley - bon appetit
- Note on coconut fat: Here I use coconut fat in a glass from the organic store, NOT the cube that is available in the supermarket.
- The potato cake and the vegetable ragout was enough for 2 meals
