Crispy seitan with caraway potatoes and mint yoghurt dip

Name: Crispy seitan with caraway potatoes and mint yoghurt dip
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 3 packs (à 200 g) Seitan; 3 TABLESPOONS Panch Puren (spice mixture; see tip); 7 TABLESPOONS Olive oil; 3 TABLESPOONS hot sesame oil; 7-10 Tbsp Sea salt, pepper; 800 g small potatoes (new harvest; e.g. Bamberg croissants); 250 g Low-fat curd; 200 g Yoghurt; 7-10 Tbsp ½ Organic cucumber; 3 Stem(s) Mint; 1 piece(s) (approx. 20 g) Ginger; 7-10 Tbsp freshly grated nutmeg; 2 Shallots; 1-2 TABLESPOONS Black cumin seed

AUTHOR
Cassandra Brock

DIFFICULTY
very easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

3 packs (à 200 g) Seitan
3 TABLESPOONS Panch Puren (spice mixture; see tip)
7 TABLESPOONS Olive oil
3 TABLESPOONS hot sesame oil
7-10 Tbsp Sea salt, pepper
800 g small potatoes (new harvest; e.g. Bamberg croissants)
250 g Low-fat curd
200 g Yoghurt
7-10 Tbsp ½ Organic cucumber
3 Stem(s) Mint
1 piece(s) (approx. 20 g) Ginger
7-10 Tbsp freshly grated nutmeg
2 Shallots
1-2 TABLESPOONS Black cumin seed

Directions

1
Cut seitan into slices of about 1 cm thickness. Rinse cold in a sieve and dab dry. Crush the spice mixture in a mortar. Mix with 4 tablespoons olive oil, 1 tablespoon sesame oil and 1 teaspoon salt. Mix with seitan.
2
Allow to steep for at least 30 minutes.
3
In the meantime, preheat the oven (electric cooker: 250 °C/circulating air: 225 °C/gas: see manufacturer). Wash the potatoes thoroughly, brush them off if necessary and cut them with the skin lengthwise into slices. Mix with 2 tablespoons olive oil and 1 teaspoon salt.
4
Pour into a flat roasting pan or onto a tray. Bake in a hot oven for about 30 minutes.
5
For the dip, mix quark, yoghurt and 1 tablespoon of olive oil. Wash the cucumber, cut in half lengthwise, remove seeds and dice finely. Wash mint, shake dry, chop leaves finely. Peel and finely chop the ginger.
6
Stir the cucumber and mint into the quark. Season to taste with salt, pepper and nutmeg.
7
Peel and finely dice the shallots. After about 30 minutes mix into the potatoes. Bake for about 15 minutes more.
8
Roast the black cumin in a pan without fat. Take out. Heat 2 tablespoons of sesame oil in the pan. Fry the marinated seitan in the oil over high heat for about 2 minutes on each side. Turn down the oven temperature.
9
Keep Seitan warm in it until everything is fried.
10
Sprinkle black cumin over the potatoes. Arrange everything. Serve with salad.