Preparation

1. Start with the potato salad to allow time to touch.
2. Boil the potatoes in their peel, then peel and chop max. For 0.5 cm thick hoops except for one piece (!). Place the rings in a high-walled bowl, finely chop the red onion, chives and sprinkle on the potatoes evenly distributed in layers. Weigh out the water in a measuring cup, add the vinegar, sugar, salt, white pepper, mustard, oil and slice the remaining potatoes (1 piece), then puree with a stick mixer (taste it if you want some more flavor, add, the potatoes will soften a bit more)
3. Pour the juice over the potatoes and shake gently but thoroughly, touching the sauce everywhere.
4. The Creaveg Faba Minced are shaped into balls of any size and then flattened with the palm of your hand, approx. half a cm thick. Place the slices in a baking sheet with baking paper and freeze in the freezer for 10 minutes.
5. Stir the chickpea flour with the coconut milk until smooth and season with salt, pepper and garlic to taste.
6. Rotate the frozen slices in the cornmeal, then in the chickpea mass, and finally in the gluten-free breadcrumbs.
7. We can fry it in hot oil, coconut fat, or even in a baking tray with baking paper.