potato croquettes

Ingredients for 4 servings:

• 600 g jacket potatoes
• ½ tsp caraway seeds
• 1 tsp salt, or more
• Nutmeg, freshly grated
• 3 tbsp chickpeas, ground
• 1 tbsp water, if necessary
• Buckwheat, ground, or breadcrumbs
• 2 cubes of coconut oil

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

gluten-free, egg-free, dairy-free

Boil the potatoes in the caraway seeds until soft, rinse, peel, and press through a potato ricer. Season generously with salt and nutmeg, then add the ground chickpeas and mix. If the potatoes are too dry, add 1 tablespoon of water. Shape into a 5-6 cm roll, roll in buckwheat or breadcrumbs, cut into approximately 1 cm thick slices, and shape them into a slightly round shape in the palm of your hand. Roll out on a floured board and, using a spatula, place them in the hot frying pan. The heat shouldn’t be very high (on level 2 of 3), otherwise the croquettes will turn black.