Potato Patties with Creamy Avocado Dip

RECIPE BY ANDER'S KITCHEN

These little bites come with a surprise! These little patties are very simple to make and adds some vibrancy into your meal.

MAKED 5 BIG PATTIES

INGREDIENTS
  • POTATO PATTIES
    • Potatoes, 500 g
    • Flax Seed, 1 tbsp
    • Plant-based Milk, 2.5 tbsp
    • Salt & Pepper, to taste
    • Red Cabbage, 250 g
    • Olive Oil, 50 ml
    • Lemon Juice, 1 tbsp
    • Olive OIl, 1 tbsp
  • AVOCADO & BASIL DIP
    • Avocados, 2
    • Fresh Basil Leaves, 100 ml
    • Lemon Juice, 40 ml
    • Olive Oil, 1 tbsp
METHOD
  1. POTATO PATTIES
    1. Peel and cut the potatoes in smaller cubes and boil with salt until soft for 20 minutes and drain.
    2. Add milk and flaxseed and set aside for 15 minutes.
    3. Add potatoes, flaxseed mix, salt and pepper to a bowl and mash and leave to cool.
    4. Clean the red cabbage, add to a blender with lemon juice and olive oil and blend to smooth.
    5. Take around 1,5 tablespoon of potatoes mix and make a round pattie (use your thumb to make a hole in the middle).
    6. Add 1 tablespoon of the red cabbage mix and add another 1,5 tablespoon of potato mix on top and form in to a round patty.
    7. Heat your skillet with oil and fry on medium heat on each side for 4-5 minutes.
  2. AVOCADO & BASIL DIP
    1. Blend all ingredients together (or mash with a fork, you can stir in finely chopped basil leaves before mashing). Add salt for taste if you wish!

 

Anders is a Thai-Swedish self-taught photographer and creator of food with the vision to sprinkle colourful inspiration and beauty all around. He believes that anyone can cook and that wholesome and sustainable foods can change the world for the better. 

Instagram: @anders_kitchen

 

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