Potato patties in Laban Sauce

Name: Potato patties in Laban Sauce
Prep time: 1 h
Cook time: 1 h
Total time: 2 h
Cuisine: Asian
Ingredients: 3 pcs chestnut mushroom; 50g tempeh; 2 tsp avocado oil; 30g kimchi; Handful parsley; Salt (rock or sea); Pinch black pepper; 3 pcs Potato (red & waxy) (comes to 350g of riced potato); 1 tbl Olive oil; 2 tbl Tapioca starch; Check Laban Recipe; 1 tbl Almond (activated & roasted); Drizzle olive oil; Pinch dried mint; Pinch dried oregano; Splash of vinegar (Sherry, apple cider, umeboshi, white grape or red grape)

28 steps

Prep:1hCook:1h

Fun & delicious dish, I love this type of recipes as it gets you to work with your loved ones. Quality time with a kid, a partner or a friend or 2 :) I was working on a menu with a friend of mine who is a restaurant manager and also a health coach and she asked me to explore the world of tempeh to come up with recipes. I know the general feel of soy. To me, the inclusion of fermented soy in the form of tempeh or miso helps my personal goals and supports my lifestyle. A general rule is, diversity & mindfulness. We diversify our food and be mindful. Mindful of our thoughts and our thinking process, Mindful of our bodies and how it reacts to what we fuel it with, Mindful to hear the thoughts out without judgement. When we talk about soy, and the harm of soy, are we not talking about GMO free organic soy or fermented soy, or are we talking about the over consumption of GMO soy & its byproducts hidden in highly processed food? What are your thoughts? What would happen if, for example, chickpeas turns out to be as versatile as soy? Wouldn’t the misconduct in agriculture deform our beloved chickpea into a harmful processed food? Would our bodies react to the unexplored side effects? Yes, like every food item on on our green earth, it may cause sensitivity and harm due to so many reasons, you name it, an example here is Agricultural Exploitation. Have a ponder, and if you want to talk about soy further, start a conversation :) If you are sensitive to soy, skip soy.

Updated at: Tue, 12 Dec 2023 10:34:40 GMT

Nutrition balance score

Great

Glycemic Index

High

Glycemic Load

Moderate

Nutrition per serving

Calories185.5 kcal (9%)

Total Fat11 g (16%)

Carbs17.9 g (7%)

Sugars0.9 g (1%)

Protein5 g (10%)

Sodium240.7 mg (12%)

Fiber2.3 g (8%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

Instructions

Step 1

We start with the potato, wash and scrub your potato.

Step 2

The waxy red skinned potato works well as it’s creamy but at the same time will hold its shape. You can use a multipurpose potato too.

Step 3

The skin of a waxy potato is thin & flaky, so if I cook the potato with the skin on, chances are I will end up with flaky broken skin.

Step 4

The skin peel, the easiest way to repurpose is to oil and bake in the oven on low to medium low heat to get crispy potato skins, crush and sprinkle on your dishes.

Step 5

Peel the potato, cut in half and place in a pot of salted water. Bring the pot to a boil then lower to a simmer and let it cook for 20 to 30 minutes, until the potato is fork tender.

Step 6

Remember, diversify the way you cook. So, in this case boiling the potato won’t change the texture of the patties, but it will effect the levels of nutrients and anti-nutrients of a potato. As every cooking method has a unique effect on our food, we diversify the way we cook too, for nourishment!

Step 7

Tip: the smaller the potato cut the faster it will cook. However, I am using that time to prep the rest of the ingredients of the dish. Hence, I am only cutting them in half.

Step 8

Now I’ll make the stuffing. Slice your mushroom. Place your dry pan on the stove and turn it on to medium to medium high heat. Once hot add 1 tsp of oil and mushroom.

Step 9

Don’t salt the mushroom yet, I like to wait till the last minute for the mushroom on the fire before I add the salt.

Step 10

Slice your tempeh to ¼ inch slices.

Step 11

Redo the same process of cooking the mushroom with the tempeh slices.

Step 12

Once cooked, I like to let it cool down before I blitz in a food processor.

Step 13

You can use your knife to finely mince the stuffing.

Step 14

In a food processor, add the mushroom, parsley, tempeh & kimchi. Pulse, do not blend.

Step 15

Your potato, all cooked and strained out. Mash using a potato ricer.

Step 16

The ricer ensures smooth consistency, however if you don’t have a rices mash using a masher.

Step 17

Once potato is riced, that’s 350g of riced potato, pour in one tbl of olive oil mix. Then add the salt and mix.

Step 18

Now add the tapioca starch and knead the dough lightly. Don’t know to overwork the dough or you could end up with stodgy patties.

Step 19

Cut up the potato dough ball into 30g balls. You will end up with roughly 13 balls.

Step 20

Take a ball, press it in the middle with your thumb, while turning the ball around to get a mushroom cap shape. Stuff it with 1tsp of the stuffing mixture. And shape however you like. I went with patty shape.

Step 21

Now for the almond dukkah. Raw almonds; activated, peeled and then roasted - please read the How to: Nuts.

Step 22

Crush the almonds, I used a pestle & mortar.

Step 23

Mix with the rest of the dukkah ingredients.

Step 24

Now, make the Laban sauce.

Step 25

To cook the patties; I chose here to caramelize them over a heated cast iron skillet.

Step 26

Brush the patties with avocado oil and place on a heated cast iron skillet on medium heat.