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🍽️ Crispy Potato Patties with Tofu, Carrots, and Parsley-Walnut Pesto

378 kcal · 30 min · 4 servings

Ingredients

• potatoes, floury 1 kg
• salt pinch
• onions, yellow 1 pc.
• tofu, plain 400 g
• walnut kernels 10 g
• oil 5 tbsp
• parsley, fresh 50 g
• thyme, fresh 5 g
• cornstarch 4 tbsp
• nutmeg, ground pinch
• carrots 400 g
• orange juice 100 ml
• olive oil 5 tbsp
• sugar pinch

Instructions

1. 1. Peel the potatoes and wash them thoroughly.
2. 2. Cut the potatoes into large cubes.
3. 3. Place the potato cubes in a pot with salted water.
4. 4. Bring the water to a boil.
5. 5. Cook the potatoes for about 20 minutes until they are soft.
6. 6. Halve the onion and peel it.
7. 7. Dice the onion finely.
8. 8. Pat the tofu dry with a kitchen towel.
9. 9. Cut the tofu into small cubes.
10. 10. Heat a pan over medium heat.
11. 11. Toast the walnuts for about 3 to 4 minutes without fat in the pan.
12. 12. Remove the walnuts from the pan and set them aside.
13. 13. Add 2 tablespoons of oil to the same pan.
14. 14. Sauté the onions and tofu cubes for about 3 to 4 minutes until golden brown.
15. 15. Preheat the oven to 160 degrees Celsius (top and bottom heat).
16. 16. Wash the parsley and shake it dry.
17. 17. Pluck the parsley leaves from the stems.
18. 18. Finely chop the parsley leaves.
19. 19. Wash the thyme and shake it dry.
20. 20. Strip the thyme leaves from the stems.
21. 21. Drain the cooked potatoes.
22. 22. Let the potatoes steam off briefly.
23. 23. Place the potatoes in a bowl.
24. 24. Press or mash the potatoes in the bowl.
25. 25. Mix the potato mixture with the thyme.
26. 26. Add the cornstarch to the potato mixture.
27. 27. Add the sautéed tofu cubes to the potato mixture.
28. 28. Add a quarter of the chopped parsley to the potato mixture.
29. 29. Season the mixture with nutmeg and salt.
30. 30. Divide the potato mixture into 16 equal portions.
31. 31. Shape each portion into a patty with a thickness of 1 cm.
32. 32. Place the potato patties on a baking sheet.
33. 33. Brush the patties lightly with oil.
34. 34. Bake the potato patties in the oven for about 20 minutes.
35. 35. Peel the carrots.
36. 36. Trim the ends of the carrots.
37. 37. Halve the carrots lengthwise.
38. 38. Slice the carrots into thin half-moons.
39. 39. Heat 2 tablespoons of oil in a pan over medium heat.
40. 40. Sauté the carrots for about 3 to 4 minutes.
41. 41. Deglaze the carrots with orange juice.
42. 42. Simmer the carrots for about 7 to 8 minutes.
43. 43. Place the remaining parsley, olive oil, and walnuts in a tall container.
44. 44. Finely puree the ingredients.
45. 45. Season the pesto with salt and pepper.
46. 46. Season the carrots with salt and sugar.
47. 47. Carefully remove the potato patties from the oven.
48. 48. Plate the patties.
49. 49. Add the carrots and the pesto.
50. 50. Serve the dish.

Nutrition per serving

• kcal: 378
• Protein: 13 g · Fett/Fat: 21 g · Carbs: 36 g