Stuffed potato patties (Last minute Christmas recipe)

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Do you already have your Christmas dinner planned or are you still looking for ideas? If yes, then here’s a delicious and vegan side dish recipe – Potato patties stuffed with cashews, parsley, raisins, onions and spices. Goes great with my Red apple-cabbage recipe, vegetables or a nice salad. If you’re thinking this must be a difficult one or surely takes long to prepare, then let me tell you, it’s not. The filling and also the potato mixture are easily prepared. You can even prepare it ahead of time and cook them whenever you’re ready in the evening. Potatoes are also great to work with, as they stick together very well, so making the patties is simple. Instead of frying, these patties are baked to make for a much healthier dish. So fear not, and try them out.

On another note, are you also still rushing around to get everything done in these last days before Christmas? I feel like, I always start early with my preparations, just to get stuck on so many little things in the end, which seem to take forever. But I have to keep reminding myself, that I’m not perfect and not everything needs to be perfect. As long as everybody is happy, then that’s all that counts. So make the time to be with your families and spend time together. Sending love to you all…

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Stuffed potato patties

Servings: 9
Prep time: 30 min
Cook time: 30 min
Total time: 60 min

Ingredients

  • 1 kg potatoes, peeled and cubed
  • 2 tbsp olive oil
  • 2 large onions (about 150 g), chopped
  • 1 tsp cumin seeds
  • 50 grams roughly chopped cashew nuts
  • 1 tsp curry powder
  • 30 -40 grams raisins
  • 3 tbsp potato flour
  • bunch of parsley, chopped
  • salt and black pepper

Instructions

  1. Boil potatoes in salty water until tender. Drain the water. Mash them and stir in potato flour. Season with salt. 

  2. While the potatoes are boiling prepare the filling. Heat 1 tbsp olive oil in a pan and add cumin seeds and onions. Fry until translucent. Mix in cashew nuts, raisins, curry powder, parsley, salt and black pepper. Keep aside.

  3. Preheat oven to 200°C/375°F and line a baking sheet with baking parchment.

    Divide potato mixture in 9 parts. Knead each in your hands and roll into a ball. Flatten to around the size of your palm or a little bigger. Place one tablespoon of filling in the middle and fold over the sides. Flatten carefully again and place onto the baking sheet. Drizzle with the remaining olive oil.

  4. Bake on the middle rack for 15 minutes, flip over and bake 15 more minutes. 

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