Erdäpfelpuffer mit Dillsauce (vegan) (vegan potato fritters with dill sauce)
Units
Temperature
Servings
Ingredients
Fritters
- 700 g waxy potatoes, peeled, coarsely grated rounded
- 100 g onion, coarsely grated rounded
- 10 g ground flaxseed, mixed with 30 ml water, rested 5 minutes rounded
- 40 g flour rounded
- 6 g fine salt rounded
- to taste freshly ground black pepper rounded
- 60 g neutral oil, for frying rounded
Dill sauce
- 100 g cashews, soaked in hot water 1 hour, drained rounded
- 100 ml water rounded
- 15 ml lemon juice rounded
- 20 g fresh dill rounded
- 1 garlic clove (optional) rounded
- to taste fine salt rounded
Method
Method
- Combine the ground flaxseed and water in a small bowl and let sit 5 minutes, until it thickens to a gel; this is your flax egg.
- Squeeze the grated potato and onion firmly in a clean tea towel, in batches, until you can wring out no more liquid.
- Combine the squeezed potato and onion, flax egg, flour, salt and pepper in a bowl, mixing to an even mass.
- Blend the cashews, water, lemon juice, dill, garlic if using and a pinch of salt until completely smooth, at least 2 minutes. Set aside for the dill sauce.
- Heat the oil in a large frying pan over medium heat. Spoon the potato mixture in, flattening each into a thin patty, about 8 cm across. Fry in batches, 4 minutes per side, until deeply golden and crisp at the edges.
- Drain briefly on kitchen paper. Serve hot with the dill sauce.
Method in the Thermomix
Written for a TM5 or TM6, 2.2 litre bowl. This covers grating the potato and blending the sauce; frying is conventional.
- Potato and onion into the dry bowl, in chunks. Grate 8 sec / speed 5. Tip out and squeeze dry in a tea towel as in the hand method.
- Rinse the bowl. Drained cashews, water, lemon juice, dill, garlic and salt into the bowl. Blend 1 min / speed 9, until completely smooth. Set aside.
- Continue by hand from step 3 of the hand method.
Notes
- Squeeze the potato and onion as dry as possible. Excess liquid is the single biggest cause of soggy, greasy fritters that never crisp up properly in the pan.
- Flatten the fritters thin. Thick fritters take longer to cook through and are more likely to burn on the outside before the inside sets.
- Do not crowd the pan. Fritters fried too close together steam each other rather than crisping.
- They are best fresh from the pan; they lose their crispness on standing and reheat only moderately well in a dry pan.
Ingredient substitutions
- Cashews can be sunflower seeds, soaked the same way, for a nut-free sauce.
- Ground flaxseed can be chia seeds, ground the same way, as an equally effective egg substitute here.
- A little grated apple mixed into the fritter batter is a traditional Austrian variation.