Ingredients
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Filling
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1655 g chickpeascanned, drained
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65 g Hernis safkarouhe pea protein mince
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190 g leek
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175 g diced sun-dried tomatoesin oil
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150 g mango chutney
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1250 g oat fraiche 10% gluten free
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31 g curry powder
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13 g onion powder
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95 g unsweetened lemon juice
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19 g iodised salt
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6 g crushed black pepper
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3.15 dl water
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Baked potatoes
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3765 g floury potatoes with skin
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38 g rapeseed oil
Directions
Portion size (Savoury filling): 200 grams
Yield from 20 portion recipe (Savoury filling): 4.000 kg
Vegan
Allergens: pea
Menu labels: Lactose-Free, Dairy-Free, Gluten-Free, Vegan, Contains Garlic, Contains Allergens
NOTE: The nutritional information listed under this recipe applies only to the savoury filling. The nutritional information for the baked potatoes can be found under this recipe.
Carbon footprint per portion (filling 200 g and baked potatoes 175 g): 0.4 kg CO2-eq.
Carbon dioxide equivalent (CO2-eq.): the combined warming effect of different greenhouse gases on the climate over 100 years.
Instructions
Filling
Wash and finely chop the leek. Rinse and drain the chickpeas. Mix all the ingredients of the filling together and let sit for at least an hour before serving. Serve with baked potatoes.
Baked potatoes
Carefully wash and dry the potatoes. Rub with rapeseed oil and make a few holes into the skin of each potato with a fork. Place the potatoes into a GN container lined with parchment paper.
Bake with the convection setting at 200 °C for 50 to 60 minutes. Make sure the skins of the potatoes don’t darken too much.
Make an incision into each potato and press it from the sides so that it opens up a little. Serve the potatoes with the savoury filling.
NOTE! This recipe is also suitable for cold preparation. Remember to pay attention to the temperature of the ingredients when using the cold preparation method.
