Chickpea Nori Potato Cakes

45 min
≈ €2.05
2 servings
Easy

chickpeas, cucumber, and potatoes: a straightforward vegan combination for an everyday dinner.

Calories596.6 kcal

Protein22.2 g

Fat15.2 g

Carbs

Fiber

See all values in the app

Estimates per serving for 2 people. Check labels if you have allergies. Bundeslebensmittelschlüssel (BLS) 4.0. Calculation and sources.

Allergens

gluten
soy

Equipment

stove
oven

Prepare

1

Cut potatoes into small dice

Cut potatoes into small dice. Boil potatoes in tap water for 15 minutes until tender but not falling apart.

Cook

2

Then drain

Then drain. Mash thoroughly by hand with a potato masher.

3

Cut cucumber

Cut cucumber, spring onion and Nori sheets finely. Mix cucumber, unsweetened soy yogurt alternative and lemon juice thoroughly.

4

Drain and rinse chickpeas

Drain and rinse chickpeas, then let them drip dry. Mix potatoes, chickpeas, Nori sheets.

5

Spring onion

Spring onion, oats, cornstarch and soy sauce thoroughly. With damp hands, shape 8 even flat cakes.

6

Preheat the oven to 210°C conventional

Preheat the oven to 210°C conventional. Place the cakes on baking paper and brush both sides lightly with oil.

7

Bake at 210°C for 22 minutes

Bake at 210°C for 22 minutes, turning carefully halfway through.

8

Divide potatoes and chickpeas between the serving plates

Divide potatoes and chickpeas between the serving plates.

Finish

9

Serve with cucumber and unsweetened soy yogurt alternative

Serve with cucumber and unsweetened soy yogurt alternative. Serve hot.

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