Ingredients
Scale
- 8 medium Russet potatoes (peeled or unpeeled)
- 1 large onion (any color)
- 1 red Bell pepper
- about 2/3 of a 14 oz. package of firm tofu
- about 1/3 c fresh parsley leaves (some stems are fine too)
- 3 Tbs whole wheat flour (or use a gluten-free flour blend)
- 1 tsp salt
- 1/2 tsp salt-free herb seasoning
- 1/2 tsp garlic powder
- about 1/4 tsp fresh black pepper Coupons
- Olive (vegetable, corn or canola oil for brushing pan)
Instructions
- Grate the potatoes, onion and pepper by hand or in a food processor.
- Chop the parsley by hand or in a food processor.
- Put the tofu in a food processor or blender and process until smooth.
- Combine all the ingredients in a large bowl and stir well to combine.
- Brush a 6 skillet with oil and place over medium heat.
- Spoon about 3/4 c of the potato mixture into the skillet and use a spatula to flatten to about 1/2 thick.
- Cook about 5-7 minutes on each side, or until golden brown. Repeat with the remaining potato mixture.
- Category: Appetizer, vegan
- Cuisine: German-inspired