Potatoes rissole with mushrooms, tofu and tomato

accompanied by red beans, carrots and olives

Rissole is a French technique of cooking potatoes and gets in this dish a special touch of our fresh herb oil.

Nice and quick!
Gluten-free

Preparation time:

35 min.

Difficulty level:

Easy

Allergens:

egg, soya

Ingredients

Potato

Mushrooms

Tofu

Scallion

Plum tomato

Garlic

Fresh herb oil

Mix of green leaves

Carrot

Pitted black olives

Cooked red beans

Aioli

Not included: olive oil, salt, pepper

* More information about the ingredients are available upon request.

Nutrition values

Per portion

Energy:
Calories:
Fat:
Saturated Fat:
Carbohydrate:
Sugar:
Dietary Fibre:
Protein:
Cholesterol:
Sodium:

2820
674
41
6
64
7
16
21
0
288

kJ
kcal
g
g
g
g
g
g
mg
mg

Instructions

Peel the potato and cut it into cubes of 1cm. Place them in a pot and cover them with water. Add salt to taste. Bring the water to a boil and once it boils, let it cook for 10 minutes.

Cut the mushrooms into quarters and the tofu into small cubes. Finely chop the garlic. Cut the tomato into cubes and the scallion into slices. Drain the water from the potatoes well and place the potatoes in a pan together with the fresh herb oil. Let it cook over medium heat for 10 minutes. Stir occasionally, to prevent it from sticking. Then add the mushrooms, tofu and garlic. Cook everything until it starts to brown. Turn off the heat and add the tomatoes and scallions. Season to taste and set aside.

Drain the water from the beans. Wash the vegetables. Chop the lettuce. Grate the carrot and cut the olives into slices. Mix all ingredients in a bowl and add the aioli. Mix it well.