(6 units)
Ingredients:
-
1 package of Tika Hilo potatoes
- 4 egg whites (Vegan option: 2 tablespoons flaxseed meal + 2 chia, mixed with 1/3 cup water)
- 1 medium zucchini
- 2 tablespoon cornstarch
- Sea salt
- Pepper
- 3 tablespoons butter (coconut oil)
- 1/4 cup of oil
Dip:
- 1 plain unsweetened Greek yogurt (or ½ cup of cashew nuts soaked in 1/3 cup of boiling water for an hour and then ground, in case of vegans)
- Sea salt
- Pepper
- 2 tablespoons chopped coriander
Preparation:
For the sauce, just mix the ingredients on the list.
For the tortillas:
Grate only the zest of the Italian squash into strips (use the coarse part of the grater) and put in a container. Mix the zucchini with the Tika Hilo , the egg whites (or mix of chia and flaxseed), salt, pepper and cornstarch. Stir well so that the potatoes are slightly moistened.
Heat a large skillet with oil and butter (or just oil).
Divide the potato mixture among 6 individual tortillas and sauté until golden brown. Flip with a spatula and cook on the other side. Take out and serve with the sauce, decorate with a few coriander leaves or something green.
Recipe Chef Jesús Gutiérrez
