Potatoes – Carrots – Pancakes

Ingredients for 1 servings:

• 550 g potatoes
• 300 g carrot(s)
• 200 g tofu, plain
• 20 black olives in brine
• 150 g chickpeas, ground
• 12 peppercorns, ground
• 1 tsp mustard seeds, yellow, ground
• 3 tsp herbal salt, approx.
• 1 tsp salt
• 1 pinch(s) of sugar
• Olive oil, for frying

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

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

Approx. 12 small pancakes or 6 larger ones. Finely grate the potatoes and carrots, blend them together (using an immersion blender). Place them in a linen cloth and squeeze out the juice. Blend the tofu into this juice and place it in a bowl. Chop the olives, grind the chickpeas with the peppercorns and mustard seeds, mix with the sugar and 2 teaspoons of herb salt, and stir into the remaining ingredients. Season to taste, adding more herb salt if desired. The dough will be very soft and thin. Heat this mixture into small, half-palm-sized balls in a frying pan with plenty of olive oil. Reduce the heat to low, and flatten the balls slightly with a spatula. Fry on both sides. Or, instead of balls, fry the pancakes in a small frying pan. My own recipe.