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Potato and cabbage patties
40 m active | 40 m total
Nutrition facts per serving:
  • Energy in kcal about 464
  • Fat about 29g
  • Carbohydrates about 29g
  • Protein about 18g
This is needed
This is needed for 4 people
  • 500 g mealy potatoes
  • 200 g smoked tofu
  • 400 g red cabbage
  • 2 tbsp white flour
  • 1 egg, beaten
  • 1 tsp salt
  • a little pepper
  • 1 bunch parsley
  • 50 g flaked almonds
  • oil for frying
Spinach pesto
  • 1 red chilli, deseeded, chopped
  • 3 tbsp pine nuts, toasted
  • 2 tbsp olive oil
  • 80 g baby spinach
  • 0.25 tsp salt
To serve
  • 150 g plain greek yoghurt
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And that's how it's done
And that's how it's done
Finely grate the potatoes, coarsely shred the red cabbage, cut the tofu into cubes, place in a bowl.
Add the egg, flour, salt and pepper, mix well by hand until the ingredients have combined to form a compact mass.
Shape the mixture into 12 patties.
Finely chop the parsley, mix in a deep bowl with the almonds. Toss the patties in the mixture and press firmly on the crumb coating.
Heat the oil in a non-stick frying pan. Fry the patties in batches over a medium heat for approx. 4 mins. on each side, cover and set aside.
Spinach pesto
Toast the pine nuts in a frying pan without any oil. Deseed and chop the chilli.
Puree the pine nuts and chilli with the baby spinach and oil, season with salt.
To serve
Serve the yoghurt and pesto in a bowl alongside the patties.