Summary

Ingredients

• 1.2 kg potato (s)
• 200 g mushrooms
• 200 g rilled cheese
• 150 g feta cheese
• 1 large vegetable onion (s), approx. 200 g
• 4 medium egg (s)
• 2 teaspoons butter
• 4 teaspoon soy sauce
• Salt and pepper
• 1 tablespoon, leveled paprika paste or paprika powder
• 2 teaspoons sugar

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Instructions

1. Peel and grate the potatoes. This goes very quickly in the food processor. Place in a bowl with the feta cheese and eggs.
2. Cut the onion into cubes and fry in the pan with the butter. Cut the mushrooms and add them to the pan, adding a little butter if necessary. Fry the paprika paste or powder briefly and deglaze with soy sauce. If you like, you can add 2 teaspoons of sugar here.
3. Finally, cut the grilled cheese into cubes and fry and then mix all the ingredients well. Season everything with salt and pepper. If you dare, I`ve only tried the liquid. Insider tip: add some broth.
4. Pour the mixture into a casserole dish coated with oil and bake at 180 ° C (convection) for 90 minutes - ideally in a preheated oven until the crust looks super crispy.
5. The recipe is my first attempt at a vegetarian version of a meaty dish. In my opinion, the soy sauce, mushrooms and hearty cheese are particularly important for the umami taste.
6. In the picture you can see a vegetarian Döppekooche on the left and a non-vegetarian Döppekooche on the right - separated by baking paper.