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Vegetarian Potato Cakes Stuffed with Lentils

Name: Vegetarian Potato Cakes Stuffed with Lentils
Prep time: 36 min
Cook time: 80 min
Total time: 116 min
Yield: 6 servings
Cuisine: Spanish
Ingredients: 800 potatoes; 1 pinch salt + 1 pinch salt; 1 pinch pepper; 1 pinch mixed herbs; 80 g spelt flour; 40 g cornflour; 1 pc egg; 50 g spring onions; 120 g carrots; 80 g zucchini; 1 pinch extra virgin olive oil; 200 g lentils; 1 pinch parsley + 1 pinch parsley; 1 pinch paprika; 40 ml extra virgin olive oil; 1000 ml water

Shared by CookAdapt · written for Monsieur Cuisine

Your Monsieur Cuisine does all 47 min for you

⁦36 min⁩Prep

⁦1h 20min⁩Cook

6Servings

Per serving · estimated

347 kcal5 g Protein48 g Carbs15 g Fat

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Servings

Ingredients

Instructions

Monsieur Cuisine · 6Boil the water · Cook the potatoes · Mix the dough · Chop the vegetables +2

By hand · 7Prepare the potatoes · Drain and mash · Cool the dough · Shape the potato cakes +3

Oven or hob · 1Brown in the pan

Prepare the potatoes

Peel 800 g of potatoes and cut them into pieces of similar size.

By hand

Boil the water

Pour 1000 ml of water into the mixing bowl and heat for 10 min / 120°C / speed 1 until boiling (at 120°C it boils at maximum power; the water stays at 100°C).

CookTime10:00Temp.120°Speed1

Cook the potatoes

Add the 800 g of chopped potatoes to the boiling water and cook for 25 min / 100°C / speed 1 / reverse, until tender.

CookTime25:00Temp.100°Speed1Reverse

Drain and mash

Drain the potatoes, discard the water and mash them with a potato ricer until you get a purée.

By hand

Mix the dough

Return the potato purée to the mixing bowl and add 1 pinch of salt, 1 pinch of pepper, 1 pinch of mixed herbs, 80 g of spelt flour, 40 g of cornflour and 1 egg. Mix for 30 sec / speed 3 / reverse until you get a homogeneous mixture.

MixTime00:30Speed3Reverse

Cool the dough

Transfer the potato dough to a container and let it cool.

By hand

Clean the mixing bowl

Wash and dry the mixing bowl before preparing the filling.

By hand

Chop the vegetables

Put 50 g of spring onions, 120 g of carrots and 80 g of zucchini, in pieces, into the mixing bowl and chop finely for 10 sec / speed 5.

ChopTime00:10Speed5

Sauté the vegetables

Add 1 pinch of extra virgin olive oil and sauté for 10 min / 120°C / speed 1, until the vegetables are tender.

SautéTime10:00Temp.120°Speed1

Complete the filling

Add 200 g of drained lentils, 1 pinch of hand-chopped parsley, 1 pinch of paprika and 1 pinch of salt. Cook for 1 min / 120°C / speed 1 / reverse.

SautéTime01:00Temp.120°Speed1Reverse

Shape the potato cakes

With floured hands, lay down a base of about 20 g of potato dough, place a little filling on top and cover with another 20 g of potato dough. Repeat.

By hand

Flatten and oil

Add 40 ml of extra virgin olive oil to a frying pan and flatten each potato cake into a disc shape.

By hand

Brown in the pan

Fry the discs in the frying pan over medium-high heat (about 180°C) until golden on both sides.

Stove or oven

180°C

Garnish

Sprinkle 1 pinch of chopped fresh parsley over the potato cakes.

By hand

Plate up

Plate the potato cakes and serve.

By hand

Step 2, as written for the Monsieur Cuisine

CookTime10:00Temp.120°Speed1

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