Cabbage Potato Pancakes with Dip

5 SERVINGS

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INGREDIENTS FOR PANCAKES

500 g raw potatoes (preferably cooking type A)
2 tablespoons finely chopped spring onion
1 teaspoon dried marjoram
½ teaspoon crushed caraway seeds
15 g potato starch
40 g finely ground gluten-free oat flakes
1 clove of garlic (peeled)
250 g sauerkraut (drained and finely chopped)
2 eggs size M
2 tablespoons canola oil
1 medium yellow onion (finely chopped, approx. 80 g)
Salt
Pepper

INGREDIENTS FOR DIP

250 g semi-skimmed cottage cheese from a tub
15 g fresh parsley
15 g fresh chives
15 g fresh basil
Salt

INSTRUCTIONS

1
First, prepare the potatoes. Peel the potatoes, grate them finely into a small bowl, salt them, and let them release water.
2
In a medium-sized bowl, place finely chopped spring onion, dried marjoram, crushed caraway seeds, potato starch, oat flour, pressed garlic, and finely chopped cabbage. Squeeze excess water from the grated potatoes and add them to the bowl along with 2 eggs, 2 tablespoons of canola oil, and finely chopped onion. Mix everything (preferably with your hands) and season with salt and pepper.
3
Then heat a non-stick pan over low heat. Once the pan is heated, shape the mixture into pancakes. Fry the pancakes over low to medium heat for 3–4 minutes on each side until golden. The batter should make 10 pancakes.
4
Meanwhile, prepare the dip. In a tall container, place parsley, chives, basil, and cottage cheese. Blend everything with a hand blender until smooth and season with salt.
5
Divide the finished potato pancakes onto individual plates and serve with the prepared herb dip.

Tip

Serve the cabbage potato pancakes with fresh vegetables.

Jíme zdravě

Learn to eat without guilt. Recipes that are varied and nutritionally balanced. Jíme zdravě will show you original tips for quick and healthy cooking. The author of the photograph is Marie Bartošová.