Potato patties

Ingredients for 15 servings:

• 750 g potatoes
• 500 g carrot(s)
• 300 g chickpeas, ground
• 12 peppercorns, ground
• 2 chili peppers, ground, red
• 1 ½ tbsp herb salt
• 1 tsp baking powder
• Nutmeg, freshly grated
• possibly sesame, organic as breading
• Fat, for frying
• 2 tbsp buckwheat, ground
• ½ liter soy drink
• 1 bay leaf
• 50 g onion(s), finely grated
• 1 tsp herbal salt
• 3 peppercorns, ground
• 1 pinch(s) of sugar
• Nutmeg, freshly grated
• some vegetable broth, instant
• 1 jar capers (90 g)
• ½ lemon(s), the juice
• 2 tbsp mustard

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

gluten-free, egg-free, dairy-free, vegan

Peel and finely grate the potatoes and carrots, place them in a linen cloth, squeeze the liquid, reserve the liquid, and fill the pan to about 250 ml. Grind the chickpeas, peppercorns, and chili peppers together, add the remaining dry ingredients, and mix. Combine the potatoes and carrots, then the dry ingredients, and mix everything well. Add the squeezed and reserved liquid, including the starch (squeezed), to the mixture and mix well. Form small (palm-sized) patties, place them in hot fat, or first coat them in sesame seeds, and reduce the heat to about 2-2.5 out of three possible settings. If the heat is too high, they will turn dark on the outside but remain raw on the inside. Fry on low heat for 5-7 minutes on each side. They are very filling. Serve with brown rice. Sauce: Briefly toast the flour in a hot pan until fragrant, then let it cool. While stirring constantly, pour in the soy milk, bring the bay leaf, onion, and vegetable stock to a boil, season with herb salt, sugar, nutmeg, and pepper, and reduce the heat. Now stir in either two tablespoons of mustard for the mustard sauce, or one jar of strained capers and the lemon juice. My own recipe.