Veggie Pattie Stack
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(0 votes)
Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
ready in 55 min.
Ready in
Ingredients
for
4
- Ingredients
- 8 cups floury potatoes (peeled and diced)
- 2 Tbsps Dijon mustard
- ½ cup coconut milk yogurt
- ½ clove garlic cloves (minced)
- 1 Tbsp lemon juice
- 1 Tbsp Coconut oil
- 1 ½ Tbsps Corn starch (plus extra for dusting)
- 3 Tbsps Avocado oil
- 2 small, ripe Avocados (pitted and sliced)
- 1 cup Arugula (washed)
- salt
- freshly ground Black pepper
Preparation steps
1.
Cook the potatoes in a large saucepan of salted, boiling water for 15 - 20 minutes until tender to the point of a knife.
2.
Meanwhile, whisk together the mustard, yoghurt, garlic, lemon juice, and a little seasoning to make a quick sauce. Cover and chill.
3.
Drain the potato and leave to steam dry briefly before mashing with the coconut oil, cornflour, and seasoning until smooth.
4.
Shape the mixture into 12 small patties and dust with cornflour, shaking off the excess. Season with salt and pepper and heat the avocado oil in a saute pan set over a moderate heat until hot.
5.
Fry the patties for 2 - 3 minutes on both sides, working in batches, until golden and crisp. Brush the avocado with a little of the sauce and stack with the rocket between patties.
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