Potato pancakes with chickpea puree, 2 pcs. (1 serving):
Ingredients for the dough:
Boiled potatoes - 13.3 g
Soy milk - 11, 3 g
Water - 15 g
Rice flour - 2.3 g
Corn flour - 1 g
Ground turmeric - to taste
Salt - 0, 1 g
Black peppercorns - to taste
Unrefined sunflower oil - 0, 2 gr
Sesame seed black - 0, 1 gr
Sesame seed white - 0, 1 gr
Potato broth - 15, 2 gr
Ingredients for chickpea puree with vegetables:
Boiled grated chickpeas - 50 gr
Mix salad - 10 gr
Fresh cherry tomatoes - 15 gr
Fresh cucumbers (slice) - 15 gr
Smoked paprika - 0.05 gr
Olive oil - 2 gr
Fresh cilantro - 1 gr
How to cook:
1. Peel the potatoes, wash, cut into large slices. Put in boiling water with milk and cook until tender.
2. Strain. Rub boiled potatoes through a rubbing sieve.
3. Add remaining ingredients and spices and beat with a blender until smooth. Bake immediately when done; the pan must be dry, without oil.
4. Rinse cucumbers, tomatoes and herbs thoroughly under running water. Cut cucumbers lengthwise into thin slices. Cut the tomatoes into slices.
5. Disassemble the cilantro into clean leaves and grind. Rub boiled chickpeas, season with olive oil, sesame paste and sprinkle with lemon juice.
6. Put the grated onion on ready-made pancakes (2 pcs.). Then sprinkle with smoked paprika on top. Place the mix salad on top. Drizzle with olive oil.
7. Sprinkle with chopped chickpeas and cherry wedges. Garnish with cucumber slices and chopped cilantro - and serve.
Photo: archives of press services
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