Name: Vegan Stuffed Kartoffelrösti
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 2
Cuisine: German
Ingredients: 2 item Potato; 30 g Flour; 30 ml Almond milk; 0.5 g Salt; 0.13 g Pepper; 7.5 ml Olive oil; 50 g Mushroom; 25 g Onion; 25 g Zucchini; 20 g Vegan cheese; 12.5 g Spinach; 1 clove Garlic; 0.5 g Thyme

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Vegan Stuffed Kartoffelrösti

Vegan Stuffed Kartoffelrösti

Crispy potato pancakes filled with a savory vegetable stuffing.

Source

Ingredients:

2
item
Potato
30
g
Flour
30
ml
Almond milk
0.5
g
Salt
0.13
g
Pepper
7.5
ml
Olive oil
50
g
Mushroom
25
g
Onion
25
g
Zucchini
20
g
Vegan cheese
12.5
g
Spinach
1
clove
Garlic
0.5
g
Thyme

Preparation Time: 20 minutes

Cooking Time: 20 minutes

Instructions:

1. Grate the potatoes. Wrap in a clean kitchen towel and squeeze out excess moisture.
2. Combine grated potatoes, flour, almond milk, salt, and pepper in a bowl. Mix well.
3. Heat olive oil in a skillet over medium heat.
4. Finely chop the onion and garlic, and sauté in a separate skillet until softened.
5. Add mushrooms, zucchini and spinach to the onion skillet, and cook until tender.
6. Remove from heat and stir in vegan cheese and thyme. Season with salt and pepper.
7. Form potato mixture into patties, pressing down the center to create a well.
8. Add a spoonful of stuffing into each well, then cover with more potato mixture, sealing the stuffing inside.
9. Gently place patties in the skillet and cook for 5-6 minutes per side, or until golden brown and crispy.
10. Serve warm, garnished with fresh herbs or a side salad.

Nutrition	Per Serving 404 g	Per 100g
Energy	427.3 kcal	106 kcal
Protein	11.2 g	2.8 g
Fibre	7 g	1.7 g
Salt	0.7 g	0.2 g
Sugar	4.6 g	1.1 g
Carbohydrates	63.1 g	15.6 g
Fat	14.2 g	3.5 g

Environmental	Per Serving 404 g	Per 100g
CO2	1 kg	0.2 kg
Water	267.9 l	66.3 l

2
item
Potato
30
g
Flour
30
ml
Almond milk
0.5
g
Salt
0.13
g
Pepper
7.5
ml
Olive oil
50
g
Mushroom
25
g
Onion
25
g
Zucchini
20
g
Vegan cheese
12.5
g
Spinach
1
clove
Garlic
0.5
g
Thyme

1. Grate the potatoes. Wrap in a clean kitchen towel and squeeze out excess moisture.

2. Combine grated potatoes, flour, almond milk, salt, and pepper in a bowl. Mix well.

3. Heat olive oil in a skillet over medium heat.

4. Finely chop the onion and garlic, and sauté in a separate skillet until softened.

5. Add mushrooms, zucchini and spinach to the onion skillet, and cook until tender.

6. Remove from heat and stir in vegan cheese and thyme. Season with salt and pepper.

7. Form potato mixture into patties, pressing down the center to create a well.

8. Add a spoonful of stuffing into each well, then cover with more potato mixture, sealing the stuffing inside.

9. Gently place patties in the skillet and cook for 5-6 minutes per side, or until golden brown and crispy.

10. Serve warm, garnished with fresh herbs or a side salad.