Chili Con Veggie Carne (Bean Curd or Quorn) with Green Asparagus and Rösti Potatoes

Method

1. Peel the asparagus with a peeler and remove the woody end of the asparagus.
2. Blanch the asparagus and rinse cold.
3. Peel the potatoes and grate them coarsely or julienne.
4. Mix the potato strips with the egg and season to taste.
5. Fry rösti rounds in a ring on both sides.
6. Cut onion and tomato into brunoise, add paprika.
7. Press the garlic.
8. Fry the onion, paprika and garlic.
9. Add the vegetarian mince and stir fry.
10. Add the spices and fry.
11. Add the tomato and let it boil.
12. Add Kidney beans.
13. Heat the asparagus, the rösti potatoes and arrange them on the plates.
14. Scoop the Chili next to them.
15. Garnish with coriander leaves.

Allergens