Ingredients:
Potatoes, 200 g (potatoes are naturally gluten-free)
(Pepper) tofu, 100 g
Red onion, 1/2 medium
Capers, 1 tbsp.
Sun-dried tomatoes, 2-3
Coconut oil, 2 tbsp.
Corn flower, 7 tbsp. OR chickpeas flour
Apple cider vinegar, 1 tbsp.
Turmeric, 1 tbsp.
Salt and pepper to taste
Instructions:
Boil or steam peeled and diced potatoes. Crumble tofu, chop onion, capers, and sun-dried tomatoes. Heat 1 tbsp coconut oil in a pan, sauté potatoes and onion for 12 min. In a bowl, mix corn flour, apple cider vinegar, turmeric, salt, pepper, and 230 ml water until smooth. Stir in tofu, capers, and tomatoes. Add 1 tbsp coconut oil to the pan, pour in the batter, and cook for 8 min. Flip carefully, cook another 8 min, then serve.
Bon appétit! ❤️
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