My mom told me she’s cooking this dish last weekend and I totally forgot about its existence.
Originally it’s made with minced and fried bacon and a super basic cucumber salad.
It’s an eastern European recipe for poor times and I used to love it in my childhood. We ate it nearly every week and I was excited about recreating it.
It’s still super quick, easy and cheap and something for heavy munchies!
I steamed cod in addition but originally we ate just the potato-mash with fried onions, bacon and cucumber salad.
I also thought about substituting the bacon with smoked tofu but it wasn’t available the day I made it and it’s actually unnecessary.
ingredients:
- 1 kg potatoes
- 2 onions, diced
- 2 cucumbers
- 1 ripe avocado
- juice of 1 lemon
- zest of 1 lemon
- 30g capers
- 250g plant yoghurt (I used soya)
- 1 tbsp mustard
- 1/2 cup white wine
- 3/4 cup herb mixture (parsley, chives, sorrel, cress, borage, pimpernelle)
- 1 cup fresh dill
- freshly ground black pepper, salt, onion powder, garlic powder, nutmeg, (sumac to taste – not mandatory)
- 1/2 cup nutritional yeast
- 1 tbsp EVOO
method:
- peel and cook potatoes until soft (about 20-30 min)
- meanwhile grate cucumbers, set aside
- mix avocado pieces, lemon juice, mustard and yoghurt in a large bowl and blend until smooth and creamy
- add grated cucumber, capers, mixed herbs + 1/4 cup dill, pepper and salt to taste, 1/2 tsp onion powder, 1/2 tsp garlic powder, 1/2 tsp sumac and stir well
- roast onions in a non-sticking pan on medium heat till fragrant and brown, deglaze and reduce with white wine
- if potatoes are ready, mash them roughly
- mix with roasted onions, EVOO, nutritional yeast, pepper, salt, sumac and freshly ground nutmeg (each about 1/2 tsp), as well as 3/4 cup freshly chopped dill
