Linsen-Kartoffel-Puffer mit Cashew-Dip (vegan) (lentil and potato fritters with cashew dip)
Units
Temperature
Servings
Ingredients
Fritters
- 150 g red lentils rounded
- 350 ml water rounded
- 500 g waxy potatoes, peeled, coarsely grated, squeezed dry rounded
- 100 g onion, coarsely grated rounded
- 40 g flour rounded
- 8 g fine salt rounded
- to taste freshly ground black pepper rounded
- 60 g neutral oil, for frying rounded
Cashew dip
- 100 g cashews, soaked in hot water 1 hour, drained rounded
- 100 ml water rounded
- 15 ml lemon juice rounded
- 1 garlic clove (optional) rounded
- to taste fine salt rounded
Method
Method
- Combine the lentils and water in a pan. Simmer 15 minutes, stirring occasionally, until fully broken down into a thick paste. Spread on a plate and let cool completely.
- Squeeze the grated potato firmly in a clean tea towel until you can wring out no more liquid.
- Combine the cooled lentils, squeezed potato, onion, flour, salt and pepper in a bowl, mixing to an even mass.
- Blend the cashews, water, lemon juice, garlic if using and a pinch of salt until completely smooth, at least 2 minutes. Set aside for the dip.
- Heat the oil in a large frying pan over medium heat. Shape the potato mixture into 12 patties, about 2 cm thick, and fry in batches, 4 minutes per side, until deeply golden and firm.
- Drain briefly on kitchen paper. Serve hot with the cashew dip.
Method in the Thermomix
Written for a TM5 or TM6, 2.2 litre bowl. This covers grating the potato and blending the dip; frying is conventional.
- Cook the lentils on the stovetop as in the hand method and let cool.
- Potato and onion into the dry bowl, in chunks. Grate 8 sec / speed 5. Tip out and squeeze dry in a tea towel.
- Rinse the bowl. Drained cashews, water, lemon juice, 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
- Cook the lentils down fully and let them cool before mixing. Warm or under-cooked lentils add too much moisture, and the centre of the fritter never fries through properly.
- Squeeze the potato as dry as possible. Excess liquid, on top of the lentils, makes for a fritter that spreads and falls apart in the pan.
- Do not crowd the pan. Fritters fried too close together steam rather than crisp.
- They keep for 3 days in the fridge and reheat reasonably in a dry pan; they are best fresh.
Ingredient substitutions
- Red lentils are chosen for how quickly and completely they break down; other lentil varieties will need longer cooking and more mashing.
- Cashews can be sunflower seeds, soaked the same way, for a nut-free dip.
- A pinch of smoked paprika or ground cumin in the fritter mix is a good, easy addition.