Ingredients
Leftover mashed potatoes from yesterday? Turn them into hearty and nutritious patties with chickpeas and sunflower seeds!
Patties
4 dl (1 ⅔ cups) leftover mashed potatoes
1 dl (½ cup) cooked chickpeas or black beans, mashed
½ dl (¼ cup) sunflower seeds (adds crunch and extra nutrition)
1 dl (½ cup) grated cheese (e.g., aged cheese, Parmesan, or plant-based alternative)
1 dl (½ cup) wheat flour (or chickpea flour for a gluten-free option)
1 egg (or 2 tbsp chickpea brine for a vegan alternative)
1 tsp baking powder (for extra fluffiness)
1 tsp Dijon mustard (optional)
Salt & pepper to taste
Butter or oil for frying
Fresh & creamy yogurt sauce
2 dl (¾ cup) plain yogurt (plant-based or regular)
1 garlic clove, grated or minced
1 tsp lemon juice or apple cider vinegar
1 tbsp chopped fresh parsley or dill
Salt & pepper to taste
Simple Raw Slaw
2 carrots, grated
½ kohlrabi or a small piece of white cabbage, grated
1 apple, grated
1 tbsp olive oil
1 tsp lemon juice
1 tsp honey or maple syrup
Salt & pepper to taste
Steps:
Patties
Mash the chickpeas or black beans and mix them with the mashed potatoes in a large bowl
Add sunflower seeds, grated cheese, flour, egg (or chickpea brine), baking powder, and Dijon mustard. Season with salt and pepper. Mix well until a firm batter forms. If the mixture feels too soft, add a little extra flour
Shape small patties and place them on a cutting board or plate
Heat a frying pan with butter or oil over medium heat
Fry the patties for about 3–4 minutes per side until golden brown and crispy
Yogurt sauce
Mix all ingredients in a bowl
Season with salt, pepper, and additional lemon juice if needed
Let sit in the fridge for at least 10 minutes to allow the flavors to blend
Raw slaw
Coarsely grate the carrots, kohlrabi (or cabbage), and apple
Toss with olive oil, lemon juice, and honey
Season with salt and pepper and let sit for a few minutes before serving