Potato-Chickpea Patties with Porcini Mushrooms

Kartoffel-Kichererbsenplätzchen mit Steinpilzen
Course Entree


  • 3/8 cup instant mashed potatoes with chickpeas
  • 1-7/8 cups almond milk
  • 1/8 lb dried porcini mushrooms
  • 1 bunch of chives
  • salt
  • 3 tbsp rapeseed oil


  • Place the porcini mushrooms in a bowl. Pour boiling water on them and allow them to soak for 10 minutes. Thereafter, cut them into small pieces.
  • Finely chop the chives.
  • In a bowl mix the instant mashed potato flakes with the almond milk and allow soaking for 5 minutes. Add the mushrooms and chives to the mixture. Salt to taste.
  • In a skillet heat the rapeseed oil. Scoop a tablespoon of the mixture into the pan and flatten it to make a patty. Fry both sides until golden brown.
Recipe courtesy of Das BIOFACH Kochbuch Vegane Rezepte von Mayoori Buchhalter

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