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Potato schnitzel or potato pancakes

updated

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Ingredients for 1 servings:

  • 300 g chickpeas, ground
  • 250 ml water
  • 750 g potatoes, finely grated
  • 100 g beet syrup
  • 1 tsp herbal salt
  • 1 tsp cumin, dry roasted
  • 1 tsp marjoram
  • Coconut oil, for frying
  • 1 lemon(s), juice

Instructions

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

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

Grind the chickpeas and mix with water; let it swell. Briefly roast the sugar beet syrup, marjoram, herb salt, and cumin in a dry pan. Finely grate the potatoes, collect them in a linen cloth, and squeeze out the potato juices, then drain. Add the potato starch to the potato mixture, mix everything together, and cook in batches, otherwise the potatoes will brown. Heat the pan thoroughly, add a little coconut oil, and add just a tablespoon of the batter to the oil, pressing it flat. Since the batter is very soft, it will be easier to turn. Drizzle a few drops of lemon juice onto the patties before serving.

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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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