3 teaspoons of gluten-free brewer's yeast flakes (Szafi Free GM)
1 slapped plow. potato starch
300 ml of water
Salt, pepper to taste
Olive oil
For potatoes:
40 dkg of fresh sweet potatoes
Salt to taste
Olive oil
Preparation
Finely chop the onion, garlic and fresh parsley and simmer in a little olive oil until glassy. Add the other ingredients to the Creaveg mass and then form balls of any size from it. Place the balls in a baking sheet with baking paper and bake in the oven at 170 degrees for 15 minutes.
Heat olive oil in a small saucepan and then chop the chopped garlic in it. Add most of the water, coconut sauce and brewer's yeast flakes. Season with salt and pepper. The potato starch is mixed smoothly with a little cold water and then added to the sauce with constant stirring. Cook for a few minutes if diluted with too much residual water.
Sweet potatoes are carefully cleaned to work with as little loss as possible. Cut into thin logs and place on a baking sheet with baking paper. Add salt and sprinkle with olive oil. Bake in a preheated oven at 170 degrees for 15-20 minutes.
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