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  • Potatoes (peeled) 360 g
  • Onions (peeled) 100 g
  • Red cabbage 100 g
  • Chickpea flour 3 Tbs
  • Egg 1 pc
  • Hemp seeds 2 Tbs
  • Chilli flakes 1 tsp
  • Garlic powder 1 tsp
  • Ground cumin 1 tsp
  • Pepper 1 tsp
  • 10 g Oil (for frying)
  • Basil pesto 20 g
  1. Method:

    • Grate potatoes and onions. Finely shred the red cabbage.
    • In a large bowl, mix the ingredients with the spices. Mix thoroughly and season to taste.
    • Heat oil in frying pan. Put in a small amount of the potato dough. Fry the potato cakes on both sides until golden brown. Make sure that they are cooked inside.
    • Prepare the sauce by mixing Hellmann’s Original Mayonnaise and basil pesto.
    • Serve the potato cakes with the pesto mayo.
  2. Chef's Tip:

    • To increase the protein intake add in 100 g lentils (cooked, drained and rinsed) to step 2.