These days I find myself looking for things I can freeze and send home with the oldest, grown-and-flown member of the family at university that does not require too much effort for her to prepare and provides even marginally more nutrition than a bowl of Ramen noodles or a box of KD!
This recipe fits the bill and is too good not to share!
I came across a post for something called "Kartoffelpuffer-Crispy Potato Tahini Patties" here and was intrigued.
I have since learned it is a delicious fusion between German, Morrocan, Arab, and Israeli cooking, vegan, gluten-free and delicious mounds of potatoey goodness!
We ate the patties alongside a fresh salad but I think they would taste great wrapped in pita with lettuce, red onions, tomatoes, and a drizzle of tahini, or drizzled with some tzatziki sauce or garlic yogurt sauce.
I also intend to try these for breakfast topped with a poached egg, avocado, and tomato!
The patties are baked, not fried, and have a nice, crispy exterior without deep frying. I changed the recipe a fair bit to suit our tastes and ingredients, as follows:
Gather:
A generous 6 cups of grated russet potatoes (next time I'll throw in some sweet potato, too) rinsed and squeezed of all excess moisture
A generous cup of grated carrot
A large handful of chopped green onion
A 1/4 cup of chopped, fresh parsley
6 large cloves of garlic, grated
1 teaspoon each of garlic powder, tumeric, and onion powder
2 teaspoons of cumin
A generous sprinkle of dried chili peppers
Course, ground black pepper
3/4 of a cup of tahini paste (or more if needed to hold it all together)
Do it:
Preheat the oven to 425 degrees
Place 1/2 cup portions of the mixture, flattened and evenly spaced on a parchment-lined baking sheet and bake for 20 minutes.
Flip the patties and bake for about 10 to 15 minutes more until golden and crispy.
Serve warm and enjoy!
