Potato Kephtides (Or Mrs B’s Quest for Vegan Potato Cakes)

May 09, 2023May 9, 20230 0
Potato Kephtides (Or Mrs B's Quest for Vegan Potato Cakes)
in Appetizer

Prep

20 min

Cook

20 min

Ready In

40 min

Level

Easy

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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Ingredients

2 scallions , finely chopped ( spring onions )
2 medium tomatoes , skinned and finely chopped
1 tablespoon vegetable margarine , melted
1 lb cold boiled potato
2 ounces tofu ( firm silken , or medium )
2 ounces cornflour ( cornstarch )
salt & freshly ground black pepper , to taste
2 teaspoons margarine , melted ( optional )
1 teaspoon sea salt ( optional )
all-purpose flour , for rolling out
margarine , for greasing a baking tray
2 scallions , finely chopped ( spring onions )
2 large tomatoes , skinned and chopped
1 tablespoon vegetable margarine , melted
1 lb cold boiled potato
2 ounces whole wheat flour ( plus extra for rolling out )
salt & freshly ground black pepper , to taste
margarine , for greasing a baking tray

Nutrision Information

Servings Per Recipe
10
Calories
114
Sugar
1g
Fat
1g
Potato kephitides is an ancient Greek recipe that has survived the test of time. Its roots go back to the Byzantine era, and it has been enjoyed by generations of Greeks. The name kephitides means 'small heads,' and it refers to the small ball-like shapes of the kephitides. The recipe for potato kephitides is the vegan version of the traditional recipe. The recipe is a modification of Mrs. B's quest for vegan potato cakes and is easy to make. They're perfect for serving as an appetizer or light snack.

Instructions

1.In a mixing bowl, combine the scallions, chopped tomatoes, and melted vegetable margarine. Mix well and set aside.
2.Mash the cold boiled potatoes in a separate mixing bowl until there are no large lumps left.
3.Add the firm silken tofu to the potato mixture and mix well.
4.Gradually add in the cornflour (cornstarch), salt, and freshly ground black pepper. Mix until the mixture forms a dough.
5.Sprinkle some all-purpose flour on a clean surface and roll out the dough until it is about 1/4 inch thick. Using a round cutter, cut out circles of the dough.
6.Spoon some of the scallion and tomato mixture onto half of each circle. Fold the other half over and press the edges together to seal.
7.Grease a baking tray with margarine and place the kepthides on it. Brush them with melted margarine and sprinkle some sea salt over them.
8.Bake the kephitides in a preheated oven for 15-20 minutes at 350°F/180°C.
9.Serve hot with tomato sauce.

PROS

Potato kephitides are vegan, healthy and delicious, perfect for people who are looking for a light snack.
It is a quick and easy recipe that is perfect for busy weeknights.
They are made with whole wheat flour and are low in fat.

CONS

The recipe for potato kephitides requires some degree of kitchen skills.
It involves kneading, rolling, cutting, filling, and sealing.
If not done properly, the results might be less than perfect.

HEALTH & BENEFITS

Potatoes are an excellent source of vitamin C, vitamin B6, and potassium. They also provide complex carbohydrates, which help to maintain steady blood sugar levels. Tofu is an excellent source of protein that is low in fat. Scallions and tomatoes are rich in vitamin C and other antioxidants. All these ingredients combine to make a dish that is healthy and nutritious.

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