Curry Potato Cabbage Patties with Egg

Ingredients

• 600 g waxy potatoes
• Salt
• 1 onion
• 1 Garlic clove
• 10 g ginger root
• 300 g white cabbage
• 5 tbsp Rapeseed Oil
• 1 tsp red curry paste
• 3 stalks coriander
• 40 g Baby spinach
• 4 tbsp Lemon juice
• 5 eggs
• 3 tbsp spelt whole-grain flour (15 g each)
• 150 g Yogurt (3.5% fat)
• Pepper

Instructions

1. 1.

   Wash, peel, and dice the potatoes; boil in salted water for about 15 minutes until tender. Drain, mash with a potato masher, and let steam off.

2. 2.

   Meanwhile, peel and finely chop the onion, garlic, and ginger. Wash, trim, and finely slice the cabbage. Heat 3 tbsp rapeseed oil in a pan. Sauté the onion, garlic, and ginger for 3 minutes over medium heat. Add the cabbage and curry paste; simmer until softened, about 10 minutes.

3. 3.

   Wash and dry the coriander and spinach. Reserve some coriander leaves for garnish; chop the rest and mix with lemon juice, then stir into the cabbage mixture. Set aside a few tablespoons of the curry‑oil sauce for topping.

4. 4.

   Add the remaining pan contents to the mashed potatoes along with 1 egg and 1 tbsp flour. Mix well. Shape into eight patties, coat each in the remaining flour, and fry in hot oil in a large skillet, turning both sides until golden brown, about 6–8 minutes per side.

5. 5.

   Simultaneously boil the remaining eggs for about 6 minutes to achieve a slightly runny yolk. Cool, peel, and halve them. Spread yogurt on four plates, place the patties on top, drizzle with reserved curry‑oil sauce, add egg halves, sprinkle pepper, and garnish with leftover coriander leaves and spinach.