11er Rösti Potatoes | protein patties with French horn mushrooms Duxelles
Preparation
- For the patties: Leave the 11er Rosti Potatoes to thaw. Chop the French horn mushrooms, onion and garlic finely and sear with olive oil in a pan, tossing lightly. Then season with salt, pepper and parsley. Now mix the Kräuterblut juice (Iron and vitamin elixir), pumpkin seed oil, protein powder and breadcrumbs into the Rosti potatoes and blend into a dough. If the mass is a little too wet, simply add a few more breadcrumbs. Shape the Rosti potato mass into approx. 100 g patties and fry in a pan until crispy with a little olive oil.
- For the rocket pesto: Wash the rocket and place into a kitchen mixer together with the garlic cloves, pine nuts and the vegan Parmesan cheese. Blend everything together with the olive oil in the mixer to produce a creamy paste. Season to taste with salt.
- For the salad: Wash the rocket lettuce and leave to drain. Cut the ceps into approx. 5 mm slices and fry on both sides in a pan together with the chopped garlic. Chop the cashew nuts coarsely and fry together with the ceps. Season with salt and pepper, slake with the vinegar and round off with the olive oil.
- Serving suggestion: Arrange the patties with the ceps, sliced cherry tomatoes and rocket on a plate. Decorate everything with the sour cream and pesto.
Ingredients
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800 g 11er Rosti Potatoes, finely grated
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500 g French horn mushrooms
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1 onion
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2 cloves of garlic
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2 tbsp. olive oil
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1 small bunch of parsley, chopped
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80 ml Kräuterblut juice (Iron and vitamin elixir)
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30 ml pumpkin seed oil
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100 g protein powder
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60 – 70 g breadcrumbs (depending on their consistency)
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salt and pepper
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For the rocket pesto:
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approx. 135 – 150 g rocket
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2 cloves of garlic, peeled
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60 g pine nuts
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100 g vegan Parmesan cheese (50 g cashew nuts, 30 g
almonds, 20 g yeast flakes, salt, dash of lemon juice) -
250 – 300 g olive oil (depending on the desired consistency)
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salt
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For the salad:
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1 cup of rocket
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8 ceps
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1 clove of garlic, finely chopped
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100 g cashew nuts
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2 tbsp. vinegar
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4 tbsp. olive oil
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salt and pepper
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As decoration:
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4 cherry tomatoes, cut into slices
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4 tbsp. vegan sour cream
