Ingredients for 2 Servings
600 g water
3 g rock salt (½ tsp)
4 g garlic granules (1 tsp.)
20 g Nutritional Yeast Flakes
15 g xylitol or sugar (1 tbsp.)
20 g breadcrumbs
100 g No Moo, Mild-Aromatic, grated [Order No: 404]
pepper from the mill
¼ tsp cayenne pepper
1 teaspoon nutmeg
125 g potato flakes
2x 100 g Vegan Burger, Mexican [Order No: 111]
10 g ketchup / orr mustard / No Moo, pesto
100 g No Moo, Pizza Sauce [Order No: 409]
3 g rock salt (½ tsp)
4 g garlic granules (1 tsp.)
20 g Nutritional Yeast Flakes
15 g xylitol or sugar (1 tbsp.)
20 g breadcrumbs
100 g No Moo, Mild-Aromatic, grated [Order No: 404]
pepper from the mill
¼ tsp cayenne pepper
1 teaspoon nutmeg
125 g potato flakes
2x 100 g Vegan Burger, Mexican [Order No: 111]
10 g ketchup / orr mustard / No Moo, pesto
100 g No Moo, Pizza Sauce [Order No: 409]
100% Vegan Recipe from Vegusto
No Moo, Potato cakes with Vegan Burger, Mexican
These spicy and cheesy potato cakes from the oven contain as a filling the hearty Vegan Burger, Mexican. A dish that you can also prepare the evening before and bake the next day.
Ingredients for 2 Servings
600 g water
3 g rock salt (½ tsp)
4 g garlic granules (1 tsp.)
20 g Nutritional Yeast Flakes
15 g xylitol or sugar (1 tbsp.)
20 g breadcrumbs
100 g No Moo, Mild-Aromatic, grated [Order No: 404]
pepper from the mill
¼ tsp cayenne pepper
1 teaspoon nutmeg
125 g potato flakes
2x 100 g Vegan Burger, Mexican [Order No: 111]
10 g ketchup / orr mustard / No Moo, pesto
100 g No Moo, Pizza Sauce [Order No: 409]
3 g rock salt (½ tsp)
4 g garlic granules (1 tsp.)
20 g Nutritional Yeast Flakes
15 g xylitol or sugar (1 tbsp.)
20 g breadcrumbs
100 g No Moo, Mild-Aromatic, grated [Order No: 404]
pepper from the mill
¼ tsp cayenne pepper
1 teaspoon nutmeg
125 g potato flakes
2x 100 g Vegan Burger, Mexican [Order No: 111]
10 g ketchup / orr mustard / No Moo, pesto
100 g No Moo, Pizza Sauce [Order No: 409]
Preparation
Put the water, salt, garlic, yeast, xylitol, breadcrumbs and No Moo in a saucepan.
While boiling, mix everything with a whisk. Season the liquid with ground pepper, cayenne pepper and nutmeg.
Once the liquid boils, turn off the heat and add the potato flakes, stirring constantly. Allow the mixture to cool.
Divide the potato mixture into 8 parts. Cut the burgers in half crosswise. Flatten the first part of potato mixture on a plate. Place a halved burger slice on top. Spread ketchup, mustard or pesto on the top of this burger.
Now place the next part of potato mixture on top and form a patty by hand. Make sure that the potato mixture covers the patty well. Make all 4 potato cakes in this way.
Place the potato cakes on a baking sheet lined with parchment paper. Brush the top of the potato cakes with No Moo, Pizza Sauce.
Bake the filled tray for 50-60 minutes in the oven at 190 °C (convection oven) until golden brown.
While boiling, mix everything with a whisk. Season the liquid with ground pepper, cayenne pepper and nutmeg.
Once the liquid boils, turn off the heat and add the potato flakes, stirring constantly. Allow the mixture to cool.
Divide the potato mixture into 8 parts. Cut the burgers in half crosswise. Flatten the first part of potato mixture on a plate. Place a halved burger slice on top. Spread ketchup, mustard or pesto on the top of this burger.
Now place the next part of potato mixture on top and form a patty by hand. Make sure that the potato mixture covers the patty well. Make all 4 potato cakes in this way.
Place the potato cakes on a baking sheet lined with parchment paper. Brush the top of the potato cakes with No Moo, Pizza Sauce.
Bake the filled tray for 50-60 minutes in the oven at 190 °C (convection oven) until golden brown.