Peel the potatoes, cook until done, drain and let cool. Cut into large cubes.
Roast the sunflower seeds and cashews in a pan without fat until they brown lightly. Take it from the stove and let it cool off. Nut allergy sufferers replace the cashews with the same amount of sunflower seeds.
Wash and sort the wild garlic, cut off the lower ends of the stalk and cut the leaves into large pieces.
Put the sunflower seeds, cashews, garlic, wild garlic and chilli flakes together in the blender / multi-chopper and puree briefly. Add the potatoes and mix again briefly. Season to taste with salt and pepper. Don`t be surprised, the mass can now have a consistency that is very tough and reminiscent of wallpaper paste. This is especially the case if you have used waxy potatoes.
To make the spread pleasant to spread, add 2 - 3 tablespoons of the olive oil and mix briefly. Mix in more oil in the same way, tablespoon at a time, until the desired consistency is achieved. Depending on the size of the potatoes, this can also be more oil than stated in the recipe.
Put in a screw-top jar and store in the refrigerator. I always use old jam jars, which I wash out thoroughly and rinse extremely hot to kill germs (including the lid). Before filling the spread, let it cool down or rinse it with cold water so that the oil does not heat up and this does not affect the taste.
The stated amount of ingredients is sufficient for a jar with a capacity of approx. 250 g to 340 g, depending on the size of the potatoes used. That is 10-20 servings of spread.
Tip: I can imagine that the spread can also be used as a sauce for casseroles if you dilute it with vegetable milk. Sure, you can also use it to thicken hearty sauces that can tolerate a note of garlic. I haven`t tried either of these yet. If someone tests it, I`ll be happy to hear from you.
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