Kartoffelpuffer - Crispy Baked Potato Tahini Patties
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5
3 reviews
Excellent
Kartoffelpuffer - Crispy Baked Potato Tahini Patties
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An easy and tasty vegan gluten free recipe for baked potato pancakes from Kanaan Restaurant in Berlin.
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Ingredients
- 5 whole potato large (about 4 pounds
- 1 bunch parsley finely chopped, fresh
- 1/2 bunch cilantro finely chopped - if you don't like cilantro, substitute additional parsley, fresh
- 5 cloves garlic minced
- 4 teaspoons cumin
- 2 1/4 teaspoons Turmeric
- 1/2 teaspoon salt more or less to taste
- 1/4 teaspoon black pepper more or less to taste
- 1 cup tahini paste or more as needed
Instructions
- Preheat oven to 425 degrees F. Line two baking sheets with parchment paper. Scrub the potatoes clean.
- Grate the potatoes into shreds. The easiest way to do this is using a food processor with a shredding disc, but you can also use a hand grater to shred by hand if you prefer. You should end up with around 10-11 cups of potato shreds.
- Combine the shredded potatoes, minced garlic, chopped herbs, tahini, spices, salt and pepper in a very large mixing bowl. Mix until it all comes together - the easiest way is with clean hands. You want to make sure the tahini is well mixed throughout the batter. Taste the mixture at this point and add additional salt and pepper to taste, if desired. If mixture feels too loose or dry, add a little more tahini.
- Form patties from the mixture, using a scant 1/2 cup of mixture for each patty. Gently squeeze out excess liquid starch from each patty before placing the patties on a parchment-lined baking sheet. They will be more like loose mounds at this point, but don't worry, they will firm up as they bake.
- Place baking sheets in the oven and bake for 20 minutes, until the patties have firmed up a bit. Flip the patties and gently press on them with a spatula to flatten.
- Continue cooking for 10-15 minutes longer, until golden brown and crispy on both sides.
- Kalil and Oz recommend you serve these crispy kartoffelpuffer potato patties with tahini sauce, hummus and vegetable salad. They also noted that you can substitute or add carrots, leek or sweet potato to this recipe. It is very adaptable.
Notes
- You will also need: Two baking sheets, parchment paper, very large mixing bowl, food processor with shredding disc or hand grater.
- Note from Tori: After testing this recipe I made some slight adjustments to adapt it for the home kitchen, cutting the recipe in half, lowering the cook temperature slightly to minimize burning, and offering suggested amounts of salt and pepper. Jalil and Oz recommend that you choose a high quality tahini that is not bitter, and that you serve these with tahini sauce, hummus and vegetable salad.
Nutrition Information
Show Details
Calories
83kcal
(4%)
Carbohydrates
3g
(1%)
Protein
2g
(4%)
Fat
7g
(11%)
Saturated Fat
1g
(5%)
Sodium
70mg
(3%)
Potassium
79mg
(2%)
Vitamin A
50IU
(1%)
Vitamin C
1.2mg
(1%)
Calcium
24mg
(2%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 18servings
Amount Per Serving
Calories 83 kcal
% Daily Value*
| Calories | 83kcal | 4% |
| Carbohydrates | 3g | 1% |
| Protein | 2g | 4% |
| Fat | 7g | 11% |
| Saturated Fat | 1g | 5% |
| Sodium | 70mg | 3% |
| Potassium | 79mg | 2% |
| Vitamin A | 50IU | 1% |
| Vitamin C | 1.2mg | 1% |
| Calcium | 24mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
3 reviews
Excellent
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