Potato beetroot with vega chicken ragout

Name: potato beetroot with vega chicken ragout
Cook time: 30 min
Total time: 50 min
Yield: 4
Ingredients: 600 g solid potatoes; 300 g raw beet; 2 tl caraway seed; 4 el wheat flour; 4 el traditional olive oil; 2 onion; 1 zucchini; 320 g Vegetarian Butcher kipstuckjes; vegetable stock; 250 ml water; 20 g fresh celery

Rösti of potatoes and beet with a ragout of onion, zucchini, vegetarian chicken, flour and vegetable stock and celery.

Ingredients

Kitchen Stuff

1 food processor
1 baking paper

Directions

Preheat the oven to 180 ° C.
Peel and grate the potatoes and beets with the fine grater from the food processor.
Scoop the caraway seeds and the flour through them and season to taste with pepper and salt.
Squeeze out the excess moisture (or push out the moisture in a sieve with the back of a spoon). Make 3 flat cookies per person of the mixture with your hands.
Divide the biscuits over a griddle covered with parchment paper, drizzle with the oil and cook in the center of the oven for about 20 minutes until done.
Meanwhile, cut the onion. Halve the zucchini in the length and cut into slices. Heat the oil in a frying pan and fry the onion for 3 minutes.
Add the zucchini and vega pieces and cook for 5 min on medium heat. Add the rest of the flour and cook for 2 minutes. Change regularly.
Crumble the bouillon tablet over the pan and add the water. Bring to the boil and cook on low heat for 5 minutes.
Add more water if the ragout is too thick. In the meantime, finely chop the celery and scoop through the ragout.
Remove the roasted cookies from the oven. Heat the oil in a frying pan and fry until golden on a medium heat until golden brown and crispy.
Serve with the ragout.