Summary

Ingredients

• 1 teaspoon sea salt
• 720 g potato (s)
• 3 tablespoon rapeseed oil
• 1 large onion (s), red
• 2 carrot (s)
• 1 large kohlrabi
• 1 teaspoon chilli flakes, Korean
• 2 teaspoons coriander seeds
• 2 teaspoons cumin
• 1 teaspoon turmeric powder
• 0.5 teaspoon ½ cardamom powder
• 0.5 teaspoon ½ cinnamon powder (Ceylon cinnamon)
• 0.5 teaspoon ½ asant
• 1 bunch coriander
• 100 g almonds, round
• 3 tablespoon chickpea flour
• 4 tablespoon cornstarch

Also: (for the masala)

• 6 cardamom pods
• 1 pinch (s) sea salt, large
• 3 clove (s) garlic
• 1 teaspoon ginger, grated
• 1 tablespoon rapeseed oil
• 1 teaspoon cumin
• 2 onions)
• 1 teaspoon asant
• 1 teaspoon fennel seeds
• 0.5 teaspoon ½ chilli flakes, Korean
• 7 tomato (s)
• 1 tablespoon chickpea flour
• 1 teaspoon coconut blossom sugar
• 0.5 tablespoon ½ lime juice
• 3 tablespoon olive oil

For the salad:

• 1 handful oak leaf lettuce
• 1 handful Lollo Rosso
• 1 tablespoon red wine vinegar
• 2 tablespoon olive oil
• 1 pinch (s) sea salt
• 1 pinch (s) white pepper from Sri Lanka

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Instructions

1. Peel the potatoes, cut into cubes, boil in salted water until cooked through. Mash into mashed potatoes while still warm. Put aside.
2. For the masala, crush the cardamom pods in a mortar, remove the shells and then grind them finely. Peel and crush the garlic. Mix the cardamom, salt, garlic and ginger into a smooth paste.
3. Heat the oil in a pan and roast the cumin seeds in it for a few seconds until they start to smell. Peel and grate the onion. Now put these in the pan and fry for a few minutes.
4. Add the mixed ginger paste. Add the asante, fennel seeds, chilli flakes and coriander and roast for a minute. Chop the tomatoes and stir in 250 ml of water, the chickpea flour and the coconut blossom sugar. Simmer without lid on medium heat for 8 minutes. Remove from heat and season to taste.
5. Let the masala cool down briefly and then puree. Season to taste with lime juice and olive oil before serving.
6. For the koftas, peel the onions and cut into fine strips. Heat the oil in a pan and caramelize the onion strips in it. Peel and grate the carrots and kohlrabi. Now add to the onions in the pan and sweat everything for 10 minutes.
7. Add the chillies, spices and salt. Caramelize for another 10 minutes while stirring gently.
8. Preheat the oven to 170 ° C.
9. Put the potatoes with the vegetable mixture in a large bowl. Wash, pluck and chop the fresh coriander and add to the bowl to mix. Add the ground almonds and the chickpea flour. Mix everything thoroughly and season to taste. If necessary add salt.
10. Spread the olive oil on a baking sheet. Put the cornstarch on a plate. Roll out long koftas from the mixture with your hands and turn them in the cornstarch. Spread on the oiled baking sheet.
11. Bake in the oven for 15 minutes, then turn and bake again for 10 minutes. Remove when they are golden brown.
12. In the meantime, wash the lettuce and cut it into small pieces. Season to taste with oil, red wine vinegar, salt and pepper.
13. Now arrange and serve everything.