Stuffed Potatoes

Bring a pot with water to a boil and add the bay leaves.

• 2 Bay leaves (~ 0.1 oz)

Peel and dice the potatoes into approx. ¾ in cubes. Add the potatoes to the pot and cook until tender and drain them.

• 10.6 oz Potatoes (w/o skin)

Finely chop the onion tofu and dill. Clean and slice the mushrooms.

• ½ Onion, yellow (~ 1.4 oz)
• 1.2 oz Tofu
• 1 twig of Dill weed, fresh or frozen (~ 1 ⁠½ tsp)
• 1.8 oz Mushrooms

Heat the olive oil in a non-stick frying pan over medium heat. Fry the onion, mushrooms, and tofu until the onions turn translucent. Season with salt, pepper, and dill.

• 1 tsp Olive oil
• Salt
• Black pepper

In a bowl, mash the potatoes with a potato masher and let cool. Add the flour, paprika, salt and pepper and mix thoroughly.

• ¼ cup Whole grain rye flour
• ½ tsp Sweet paprika, ground
• Salt
• Black pepper

From the mixture, form fist-sized, approx. ½ in thick patties. To the center of each pattie, add some of the mushroom-tofu-mix. Fold over one end and press on sides to shut close.

Heat the olive oil in a non-stick frying pan over medium heat and fry the potato pockets 4-5 minutes until golden brown.

• 1 tsp Olive oil

Mix the yogurt with water until creamy. Season with salt and pepper.

• ½ cup Low fat greek yogurt
• Water
• Salt
• Black pepper

Serve the potato fritters with the yogurt.

Enjoy your meal!