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  • Author: Gin Butters


  • 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)


  1. Grate the potatoes, onion and pepper by hand or in a food processor.
  2. Chop the parsley by hand or in a food processor.
  3. Put the tofu in a food processor or blender and process until smooth.
  4. Combine all the ingredients in a large bowl and stir well to combine.
  5. Brush a 6 skillet with oil and place over medium heat.
  6. Spoon about 3/4 c of the potato mixture into the skillet and use a spatula to flatten to about 1/2 thick.
  7. Cook about 5-7 minutes on each side, or until golden brown. Repeat with the remaining potato mixture.
  • Category: Appetizer, vegan
  • Cuisine: German-inspired
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