Ingredients

Adjust Servings:

	Filling
	1655 g chickpeas canned, drained
	65 g Hernis safkarouhe pea protein mince
	190 g leek
	175 g diced sun-dried tomatoes in oil
	150 g mango chutney
	1250 g oat fraiche 10% gluten free
	31 g curry powder
	13 g onion powder
	95 g unsweetened lemon juice
	19 g iodised salt
	6 g crushed black pepper
	3.15 dl water
	Baked potatoes
	3765 g floury potatoes with skin
	38 g rapeseed oil

Nutritional information

538 kJ / 129 kcal

Energy

5,07 g

Fat

1,58 g

Saturated Fat

13,65 g

Carbohydrates

2,90 g

Fibre

5,51 g

Protein

0,64 g

Salt

Baked potatoes with savoury filling

Name: Baked potatoes with savoury filling
Yield: 20
Ingredients: chickpeas: 1655 g; Hernis safkarouhe pea protein mince: 65 g; leek: 190 g; diced sun-dried tomatoes: 175 g; mango chutney: 150 g; oat fraiche 10% gluten free: 1250 g; curry powder: 31 g; onion powder: 13 g; unsweetened lemon juice: 95 g; iodised salt: 19 g; crushed black pepper: 6 g; water: 3.15 dl; floury potatoes with skin: 3765 g; rapeseed oil: 38 g

Ingredients

Filling
1655 g chickpeas
canned, drained
65 g Hernis safkarouhe pea protein mince
190 g leek
175 g diced sun-dried tomatoes
in oil
150 g mango chutney
1250 g oat fraiche 10% gluten free
31 g curry powder
13 g onion powder
95 g unsweetened lemon juice
19 g iodised salt
6 g crushed black pepper
3.15 dl water
Baked potatoes
3765 g floury potatoes with skin
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.