6 potatoes
30 ml boiled chickpeas (or 20 ml boiled chickpeas + 10 ml roasted chickpeas)
50 ml soy flour
salt, white pepper
allspice (optional)

Peel the potatoes and cut them into smaller pieces. Boil them in lightly salted water until they are soft. Pour off the water and run the potatoes and the chickpeas in a mixer. Blend in the soy flour, salt and white pepper and allspice (if using) and shape into 8 1 cm patties. Heat some oil in a pan and fry the potato patties a minute or two per side. Serve with lingonberries and a salad made from raw grated vegetables.

2-3 servings