And as promised, today I’ll provide you with a delicious filling lunch packed with veggies. Mediterranean Sesame Potato Cakes with Asparagus Salad – the perfect home office meal. The “side dish” that comes with the fresh green asparagus salad is a leftover-creation.
It reminds me a little of stuffed potato dumplings. Incidentally, the Mediterranean-style filling here is just one of the MANY ways you can fill this delicious potato treat. You can fill it with fried mushrooms, herbs, beetroot or make even a sweet version, e.g. with strawberry compote.
Mediterranean Sesame Potato Cakes with Asparagus Salad – The Perfect Home Office Meal
I was amazed at how cooked potatoes and a little potato starch can be transformed into cakes without an egg or a vegan egg. This recipe is really an epiphany. There is only one disadvantage when it comes to suitability for everyday use. Boiled potatoes don’t taste good anymore when warmed up (fried potatoes are the only exception here). So I wouldn’t recommend you frying the cakes, store them in the fridge and warm them up the next day.
You should cook the potatos and make the potato dough right away. This makes them the perfect home office meal, because you can continue working while the potatoes are boiling or you prepare it at the weekend when you have more time.
You can mash the potatoes by hand or use a potato ricer or potato masher. We recently bought one and it was really worth it. The reason is: compared to cauliflower, potatoes cannot be mashed with a blender, because that makes them slimy. Sorry for the slightly disgusting description, but it really tastes disgusting when you put them into a blender. We did that quite a few times and the result was always devastating. Mashed with a potato ricer they get a nice texture and can easily be formed into a dough.
Since I do not want to end this article with the word “disgusting” before I present you this wonderfully tasty and interesting recipe, I’ve got another good news for you. Soon there will be an upgraded version of Wolfgang’s farmer’s bread, which will be particularly delicious with our cashew cheese or with red pesto. Stay tuned and have fun cooking and making the potato cakes!Print
Potatoes in a completely new variation! A filling, vegan and refreshing lunch.
Potato Cakes and Salad
300 g potatoes
30 g potato starch
2 pinches of nutmeg
2 pinches of salt
1 pinch of freshly ground pepper
3-4 tbsp sesame
6 tablespoons of sundried tomatoes
4 tbsp black olives
3 tbsp chopped basil
2 tbsp chopped flat parsley
5-6 tbsp of avocado oil for frying
1/2 lemon, zest
4-5 stalks of green asparagus
3-4 handfuls of green lettuce (wild herbs, or whatever leafy greens you like)
5 tbsp of olive oil
1/2 orange, juice
1/2 lemon, juice
Salt, pepper to taste
- Peel and cook potatoes. Drain and leave to cool until they are still warm but can be touched without being burned.
- Mash the potatoes and mix with the starch, salt, pepper, nutmeg and lemon zest and knead into a smooth dough.
- Finely chop tomatoes and olives, briefly fry in a pan on middle heat with a little avocado oil (3-4 minutes). Allow to cool, then add the herbs and mix well.
- Divide the dough into four equal portions, shape each into an oval by hand, make a 5 x 3 cm wide and 3 cm deep indentation in the middle. Now add one or 2 tablespoons of the filling, press firmly into the potato dough and close the indentation.
- Now cover the potato cakes in sesame.
- Wash the salad, peel the asparagus and cut every stalk into 3-4 pieces. Heat a little avocado oil in a pan, sauté the potato cakes from all sides on medium heat so that they turn nicely brown. Sear the asparagus in a separate pan.
- Meanwhile, prepare the salad dressing. Mix all ingredients and either mix with a hand blender or shake well in a screw-top glass.