Ingredients (in two portions):

6 sheets of rice paper

100m coconut oil



250g peeled potatoes

100g spinach

2 tablespoons of coconut oil

¼ tsp turmeric

1 teaspoon ground coriander

1 ½ tsp mustard seeds

1 teaspoon brown sugar

Salt to taste

Cut potatoes into very large cubes and boil them in salted water until soft. Throw spinach on salted water for 10 seconds, drain off and squeeze. Warm up the oil in a frying pan with turmeric, coriander and mustard seeds. When the seeds begin to crack, add spinach, mashed potatoes, sugar and salt. Take it off the heat and mix thoroughly. Let it cool down.


Yogurt sauce:

3 tablespoons coconut yogurt

1 teaspoon lime juice

50g cashew nuts

a handful of finely chopped coriander.


Fry nuts on a hot, dry pan. Let it cool down and then crush it with the side of a knife. Mix with the rest of the sauce ingredients.


Coconut yogurt:

can of coconut milk

1 tablespoon yogurt

Heat the coconut milk to 35-40 degrees Celsius. Add the yogurt and mix thoroughly. You can use any yogurt – soy or dairy (not vegan version). Cover with a cloth and put in a warm place, e.g. under the radiator for 12-24 h depending on the acidity you want.


Put a moist kitchen cloth on the kitchen counter. Immerse a rice paper in a bowl of cold water and put it on the cloth. Repeat the same with the second sheet and put it on first. Put between them 1/3 of the filling and wrap the sides into a form of a closed envelope. Do the same with the rest of the rice papers. Fry in hot coconut oil until golden brown. Serve with yogurt sauce.


Recipe: Mickey Rotten, Image: USTA Magazine

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