Summary
| Prep Time | 10 mins |
| Cook Time | 20 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
Ingredients- 500 g potato (s)
- 2 leeks
- 1 piece (s) ginger, (approx. 2 x 2 cm)
- 400 ml coconut milk
- 200 ml vegetable stock
- Pepper from the grinder
- 0.5 teaspoon ½ salt
- 0.5 teaspoon ½ nutmeg
- Oil, for frying
- 50 g desiccated coconut
Print Recipe
Pin Recipe Instructions
- Cut the potatoes into small cubes (with peeled young potatoes, otherwise peel beforehand). Cut the leek into fine strips. Peel, finely dice or grate the ginger.
- Fry the potato cubes in the oil. When the cubes are lightly browned, add the leek and continue to fry until the leek is slightly translucent. Season with salt, pepper, ginger and nutmeg and deglaze with the stock and coconut milk. Simmer on a low heat until the potatoes are cooked through. Finally, thicken with the desiccated coconut.
- Vegetarian or vegan patties are seasoned with exotic spices (ginger, curry powder, turmeric, coriander, etc.).
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The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.
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