For the potato-chard loaf, first cook the potatoes in a steamer until soft, about 30 minutes. Let steam briefly, then peel, dice and let cool completely.
Mix the Vegg-Egg powder with 60 ml water and let it swell for 5 minutes.
Clean and wash the chard, cut the stems very small, chop the leaves. Peel and chop the onion. Peel the garlic and press it through the press to the Vegg-Egg.
Heat some oil in a pan and sauté the onions and chard stems in it. Add salt and pepper, pour in vegetable stock and cook covered until al dente. Then add the chard leaves and let them collapse in the hot pan, letting the liquid boil down completely.
Mash the potato cubes and mix with the chard, chickpea flour and vegg egg so that it becomes malleable, and season with salt and cayenne pepper. With floured hands, form it into small patties and slowly fry them in hot oil on both sides until golden brown. Serve the potato and chard patties hot.