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🍽️ Crispy Chestnut Patties

306 kcal · 30 min · 4 servings

Ingredients

• potatoes, mealy 500 g
• salt pinch
• onions, yellow 1 pc.
• garlic cloves 1 pc.
• parsley, fresh 20 g
• oil 5 tbsp
• chestnuts - peeled 300 g
• almond drink 40 ml
• thyme, ground 0.5 tsp
• cornstarch 1 tbsp
• pepper, black ground pinch
• breadcrumbs 5 tbsp

Instructions

1. 1. Peel the potatoes.
2. 2. Cut them into small cubes.
3. 3. Place the potato cubes in a pot with salted water.
4. 4. Cook the potatoes for about 15 minutes until they are soft.
5. 5. Drain the water.
6. 6. Let the potatoes steam dry in the pot for a moment.
7. 7. Cut the onion in half.
8. 8. Peel the onion.
9. 9. Dice the onion finely.
10. 10. Peel the garlic.
11. 11. Chop the garlic finely.
12. 12. Wash the parsley.
13. 13. Pat the parsley dry.
14. 14. Pick the parsley leaves off the stems.
15. 15. Chop the parsley leaves finely.
16. 16. Heat 2 tablespoons of oil in a pan over medium heat.
17. 17. Add the onions and garlic to the pan.
18. 18. Sauté the vegetables for about 4 minutes.
19. 19. Place the cooked potatoes and chestnuts in a bowl.
20. 20. Mash the potatoes and chestnuts roughly using a milk alternative (such as almond or oat milk).
21. 21. Add the sautéed onions to the bowl.
22. 22. Add the thyme.
23. 23. Add the cornstarch.
24. 24. Add the chopped parsley.
25. 25. Season the mixture with salt and pepper.
26. 26. Place the breadcrumbs on a plate.
27. 27. Divide the chestnut mixture into 8 equal portions.
28. 28. Shape each portion into a flat patty.
29. 29. Roll the patties in the breadcrumbs until fully coated.
30. 30. Heat 3 tablespoons of oil in a pan.
31. 31. Fry the patties for about 5 minutes on each side until golden brown.

Nutrition per serving

• kcal: 306
• Protein: 6 g · Fett/Fat: 12 g · Carbs: 43 g