03 January 201512 July 2019

BREAKFAST POTATO PANCAKES WITH ALMOND PEPPERS AND RUCOLA

Today, on the first Monday of the year, most of us still are on vacation, so we can celebrate breakfast. Mickey Rotten proposes potato pancakes accompanied by a delicious paste with peppers, raisins, almonds and rucola. Very delicious, vegan, enjoy!

Potato pancakes:
2 medium potatoes
1 medium onion, chopped
1 tablespoon potato starch
large pinch of salt
Peel the potatoes and onions and grate them on a grater with a coarse mesh. Lightly season with salt and after 2-3 minutes, squeeze all the liquid. Add potato starch and fry pancakes in a little bit of oil.
Almond peppers
1 large green bell pepper cut into thin strips
1 tablespoon of apple cider vinegar
1 tablespoon raisins
1 tablespoon chopped almonds
3 tablespoons tomato puree
2 tablespoons olive oil
salt and pepper to taste
Preheat the oil and fry the peppers for about five minutes, add the remaining ingredients and cook over low heat for 15 minutes until soft. Put the hot sauce on the fried pancakes and sprinkle with a bit of fried almonds. This dish goes very well with rucola and mustard greens topped with a bit of mustard dressing.