Hello everyone. I was on a short holiday. I really missed posting on my blog. It was a nice change and I hope that you will like the recipes that I have tried recently.
The versatile and delicious potato is featured in this recipe along with Tofu. I loved the combination and the Kartoffelkuchen turned out to be a winner. Everybody loved it.
Continuing my experiments with mangoes, I decided to make a mango flavoured dip. I added pureed mango with other condiments to vegan mayo that I make on a regular basis. The result was heavenly. It was just perfect with the Kartafelkuchen.
The recipe for the vegan mayonnaise is from here https://lovingitvegan.com/vegan-mayo/ . However, I just use sunflower oil instead of the avocado oil. It’s rich, thick and creamy. I usually make this and store it in the fridge. It takes just a few minutes to make this and it’s much better than the store-bought mayo.
This is an excellent breakfast dish. This recipe makes about 10 4” cakes.
PREP: 30 minutes COOK TIME: 30 minutes SERVES: 4-6
8 medium potatoes, grated
400 gms tofu
1 large onion, grated
1/4 cup fresh coriander, chopped fine
6 tbsp flour
2 green chillies, chopped fine
1 tbsp fresh ginger, grated
2 cloves garlic, minced
1 tsp cumin seeds
1/2 tsp black pepper
1/2 tsp turmeric powder
Salt to taste
1 large mango, pureed
1/2 cup fresh coriander, chopped
2 green chillies
1 recipe vegan mayo (Please refer the website mentioned above)
Blend the tofu in a food processor or blender. Mix all the ingredients together.
Heat a frying pan or skillet, brush with oil and spoon about 3/4 cup of the potato mixture on to the pan and flatten to about 1/2 inch thickness. Fry on each side until it is golden brown. Serve hot with the mango-coriander dip.
For the mango dip, place the coriander and the chillies in a blender and using a little water, make it into a fine paste. Add the mango and blend again until it is well combined. Add this to the vegan mayo and mix well.