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Jerusalem artichoke, smoked tofu & leek 'Rumbledethumps' with beetroot & cranberry relish and a watercress butter

21st Apr 2021 - 11:07

Rumbledethumps is the name given to a type of Scottish potato cake. In my Christmas inspired recipe I add nutty flavoured grated Jerusalem artichoke, leek and smoked tofu to the dish. This recipe makes one large cake that can be cut into wedges but I sometimes cook them in small, individual frying pans.” – Paul Gayler, MBE

Serves 4



450g floury potatoes, peeled and cut into large chunks

150g leeks, finely shredded

150g Jerusalem artichokes, peeled and grated

200g smoked tofu, cut into 1 cm cubes

1 onion, finely sliced

1 garlic clove, crushed

60ml sunflower oil


150g cranberry sauce

50g cooked pickled beetroot, drained, dried and grated


1 bunch watercress, plus little extra for garnishing

150g unsalted butter

Preparation method


1.For the butter, trim the stalks from the watercress then blanch in boiling water for 30 seconds, before refreshing in ice water.  Drain and dry in a cloth, place in a blender with the butter. Blitz until smooth, seasoning to taste.

2.Roll the butter in greaseproof paper and freeze until needed.

3.For the relish, simply mix both ingredients together in a bowl, seasoning to taste.

4.For the cakes, boil or steam the potatoes until tender, then drain and mash.

5.Meanwhile in a 20cm non-stick frying pan, heat the butter and cook the onions and garlic for 8-10 minutes until soft and lightly golden. Add the Jerusalem artichoke and leeks, reduce to a low heat and cook for a further 5-6 minutes until tender.

6.Add the mashed potato and mix well, add the tofu, cook gently together for 5-8 minutes over a medium heat, seasoning with salt and pepper.

7.Cook until the base becomes crispy, pressing it down as it cooks.

8.Carefully flip it over and crisp up the underside again, until the cake is firm and crispy.

9.Serve in wedges topped with slices of watercress butter, the relish alongside and garnish with the extra watercress.

Recipe courtesy of
Vegetarian Express
Written by
PSC Team