5-6 medium sized potatoes, grated finely (squeeze out excess liquid after grating)
3 tablespoons chickpea flour
2 tablespoons mannaya kasha (Semolina flour, use whole wheat if you can't find this!)
Fresh herbs: dill and basil, chopped finely
Salt and pepper
2 tablespoons olive oil
Method: Mix all ingredients with a spoon or by hand. Lightly coat your pan in olive oil, then pour the potato mixture into the pan. Bake at 180 C (350 F) for at least 35 minutes.
The texture of the kugelis may be slightly chewy. If vegan, we suggest serving with Vegetaristan's tomato sauce. Feel free to experiment and add a shredded carrot, zucchini or onions to the recipe as well!