Potato and cabbage patties

Potato and cabbage patties

Total: 40 Min. | Active: 40 Min.
vegetarian
Nutritional value / people: 464 kcal
, Fat: 29 g
, Carbohydrate: 29 g
, Protein: 18 g

These patties will be the star attraction on any table. Made with potatoes, red cabbage and flaked almonds, this dish not only looks spectacular, but it tastes it too.

Ingredients

4 people

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Patties

500 g mealy potatoes
400 g red cabbage
200 g smoked tofu
1 egg, beaten
2 tbsp white flour
1 tsp salt
a little pepper
1 bunch parsley
50 g flaked almonds
oil for frying

Spinach pesto

3 tbsp pine nuts, toasted
1 red chilli, deseeded, chopped
80 g baby spinach
2 tbsp olive oil
¼ tsp salt

To serve

150 g plain greek yoghurt
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How it's done

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Patties

Finely grate the potatoes, coarsely shred the red cabbage, cut the tofu into cubes, place in a bowl.

Add the egg, flour, salt and pepper, mix well by hand until the ingredients have combined to form a compact mass.

Shape the mixture into 12 patties.

Finely chop the parsley, mix in a deep bowl with the almonds. Toss the patties in the mixture and press firmly on the crumb coating.

Heat the oil in a non-stick frying pan. Fry the patties in batches over a medium heat for approx. 4 mins. on each side, cover and set aside.

Spinach pesto

Toast the pine nuts in a frying pan without any oil. Deseed and chop the chilli.

Puree the pine nuts and chilli with the baby spinach and oil, season with salt.

To serve

Serve the yoghurt and pesto in a bowl alongside the patties.

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