Vegetable pancakes with curd
Tags:
alcohol-free
gluten-free
vegetarian
Description
Oh dear, it's getting close to closing time again ... What am I going to cook today? There's not much in the fridge. How good that there are still potatoes and carrots. I can whip something up in no time! Quickly twisted through the spiral cutter, seasoned and you have crispy pancakes in the pan. Add some fresh homemade herb curd - and you're done!
Zutaten für
For the curd
250
g
cottage cheese
0.5
Teaspoon(s)
salt
1
Pinch(es)
pepper
1
Pinch(es)
paprika powder
1
Bunch(es)
chives
For the pancakes
1
kg
potatoes
2
carrots, thick
3
eggs
salt, pepper, paprikapowder to taste
3
Tablespoon(s)
oil
Preparation
Prepare the curd
Cut the chives into fine rings and stir into the curd with salt and pepper. A few chive stalks can be set aside for garnishing later.
Prepare the pancakes
1
Peel the potatoes and carrots and spiralise them with the fine blade of the spiral slicer. Blanch both in boiling water for 1 minute, then drain and leave to cool.
2
Beat the eggs and season with salt, pepper, paprika and a pinch of nutmeg. Mix the egg mixture with the blanched potato and carrot spirals and use a fork to turn small nests that are fried in a pan. Flatten the pancakes slightly while frying.
3
Remove the spiral pancakes from the pan and drain on kitchen paper.
Then serve directly together with the herb curd and a few stalks of chives.
4
Tip:
Vegetable pancakes can also be enjoyed as a sweet version, for example with apple sauce. Cucumber salad nests on smoked salmon also go well with the potato dish.
Zutaten für
For the curd
250
g
cottage cheese
0.5
Teaspoon(s)
salt
1
Pinch(es)
pepper
1
Pinch(es)
paprika powder
1
Bunch(es)
chives
For the pancakes
1
kg
potatoes
2
carrots, thick
3
eggs
salt, pepper, paprikapowder to taste
3
Tablespoon(s)
oil
