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Stuffed Sesame Potato Cakes with Asparagus Salad

  • Author: antonia
  • Prep Time: 30 min.
  • Cook Time: 30 min.
  • Total Time: 1 h
  • Yield: 2 portions


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


  1. Peel and cook potatoes. Drain and leave to cool until they are still warm but can be touched without being burned.
  2. Mash the potatoes and mix with the starch, salt, pepper, nutmeg and lemon zest and knead into a smooth dough.
  3. 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.
  4. 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.
  5. Now cover the potato cakes in sesame.
  6. 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.
  7. Meanwhile, prepare the salad dressing. Mix all ingredients and either mix with a hand blender or shake well in a screw-top glass.