If there were a single image that could represent both Poles and Germans at once, it would be an image of potatoes. Which is actually a bit strange, because in both countries potatoes appeared on the table relatively recently — less than 200 years ago.
They largely replaced groats, and, to some extent, bread as the main carbohydrate/starch side dish. Also on Christmas Eve dinner. Although it’s hard to call potatoes a traditional Christmas Eve dish.
INGREDIENTS:
- 200 g cooked potatoes
- 100 g well-cooked chickpeas (or from a can)
- 2 tablespoons flaxseed oil
- smoked salt
- rice paper
METHOD:
Mash the potatoes and chickpeas thoroughly and mix well with salt.
Form short, several-centimeter-long logs and wrap them in soaked rice paper.
Deep-fry in well-heated oil.
If you like, before wrapping you can place a sheet of nori on the inside of the rice paper.
Smoked salt adds a wonderful aroma, but if you don’t have it, you can use regular salt and optionally smoked paprika.
Rice paper is widely available, even in regular supermarkets.
Before use, rice paper must be soaked to soften it and make it suitable for rolling. A large dinner plate that fits the whole sheet works well.
Pour in water and soak the paper for up to a minute.
There’s no universal rule like 34.23 seconds.
The paper should be soft enough to roll and fold easily, but not so soft that it tears.
If the first four don’t work out — congratulations on the fifth one. It’s a bit like rolling cabbage rolls and a bit like wrapping a burrito.
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