Summary

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

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Instructions

1. 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.
2. 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.
3. Vegetarian or vegan patties are seasoned with exotic spices (ginger, curry powder, turmeric, coriander, etc.).