Chickpea Nori Potato Cakes
- 45 min
- β β¬2.05
- 2 servings
- Easy
Main ingredients: chickpeas, cucumber, potatoes, and oats. Allow about 45 minutes for 2 servings.
Estimates per serving, whatever the number of servings. Check labels if you have allergies. BundeslebensmittelschlΓΌssel (BLS) 4.0. Calculation and sources.
Allergens
- gluten
- soy
Equipment
- stove
- oven
Prepare
Cut potatoes into small dice
Cut potatoes into small dice. Boil potatoes in tap water for 15 minutes until tender but not falling apart, then drain.
Cook
Mash thoroughly by hand
Mash thoroughly by hand with a potato masher.
Cut cucumber
Cut cucumber, spring onion and Nori sheets finely. Mix cucumber, unsweetened soy yogurt alternative and lemon juice thoroughly.
Drain and rinse chickpeas
Drain and rinse chickpeas, then let them drip dry.
Mix potatoes
Mix potatoes, chickpeas, Nori sheets, spring onion, oats, cornstarch and soy sauce thoroughly. With damp hands, shape 8 even flat cakes.
Preheat the oven
Preheat the oven to 210Β°C conventional. Place the cakes on baking paper and brush both sides lightly with oil.
Bake at 210Β°C for 22 minutes
Bake at 210Β°C for 22 minutes, turning carefully halfway through.
Divide potatoes and chickpeas
Divide potatoes and chickpeas between the serving plates.
Finish
Serve with cucumber
Serve with cucumber and unsweetened soy yogurt alternative. Serve hot.
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Recipe from VegPlan Β· https://vegplan.app/recipes/chickpea-nori-potato-cakes
