Ingredients for 4 persons
Fot the potato pancakes:
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2 Onions
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600 g Potatos
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2 Eggs
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1 TBSP Starch
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1 TBSP Flour
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1 jar Kühne pickled gherkins
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0.5 Bunch Dill
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0.5 Bunch Parsley
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1 Pinch Nutmeg
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Salt, Pepper
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Clarified butter
For the dip:
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250 g Fresh curd cheese
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3 TBSP Brine
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2 Spring onions
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0.5 Bunch Dill
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0.5 Bunch Parsley
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1 Pinch Sugar
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Salt, Pepper
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100 g Rocket salad
Preparation
Peel the potatoes and rinse under cold water. Grate half coarsely and half finely. Set aside 2 pickles for garnish, then pat the remaining pickles dry and grate them coarsely. Place the grated pickles and potatoes in a kitchen towel and squeeze out excess liquid.
Peel and grate the onions. Pick dill and parsley from their stems and roughly chop.
In a large bowl, whisk the eggs with 2 tbsp pickle brine, grated onion, potato starch, and flour. Fold in the potato-pickle mixture and herbs. Season with salt, pepper, and nutmeg.
Heat clarified butter in a pan. Using a tablespoon, drop small portions of the potato mixture into the pan and fry over medium heat for 3–4 minutes per side until golden brown. Keep warm in the oven if needed.
Finely chop dill and parsley. Clean and slice the spring onions into thin rings. Mix the herbs with quark and some pickle juice until smooth. Season with salt, pepper, and a pinch of sugar.
Dice the remaining pickles finely. Top the potato pancakes with herbed curd sheese, rocket, and pickles. Serve warm.
Nutritions
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Calorific value
346.2 kcal -
Protein
16.4 g -
Fat
11.8 g -
Carbohydrates
41.5 g