Mushroom dumpling with potatoes, red cabbage and horseradish cream

Start by finding a frying pan, add oil and turn the heat to medium-high. Now take your chopped onions and add them to the pan so they can brown. Now cut your rinsed potatoes into small boats and throw them into the pan. Toss them well in the onions and season with salt, pepper and paprika. Let the potatoes and onions fry at a lower heat for about 20 minutes.

Put your red cabbage in a saucepan and heat it for a few minutes on high heat. Then take a grater, grate the zest from your orange and sprinkle it over the red cabbage.

Now get out your food processor. Add the lemon juice, herbal drink and salt to the food processor. Blend this together and while blending add the oil, fresh parsley and horseradish. Blend for a few minutes until you get a nice and creamy consistency. Pour into a tub or bowl and place in the fridge.

Now take out another frying pan and fry your mushroom patties for a few minutes on each side until golden. Now it's ready to serve.

Enjoy!

A pack of mushroom dumplings

500 grams of potatoes

1 red onion

1 glass of red cabbage (400-500 grams)

1 scarlet onion

1 tsp. paprika

Oil or butter for frying

1 handful of fresh parsley

1 tub of horseradish

2 dl plant drink

Juice from ½ lemon

1 teaspoon of the zest of an orange