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potato pancake with arugula
(0 votes)
Difficulty:
easy
Preparation:
50 min.
Preparation
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Ingredients
for
4
- Also
- 1 bunch Arugula
- Red currant jam
- Ingredients
- 500 grams potatoes
- 200 grams Emmentaler cheese (coarsely grated)
- salt
- freshly ground peppers
- Nutmeg
- 1 Tbsp Potato starch
- 3 egg yolks
- 1 bunch Arugula
- 1 Tbsp soft butter
- 4 Tbsps Whipped cream
- clarified butter (for frying)
Preparation steps
1.
Peel potatoes and cook in a pot of boiling salt water for about 20 minutes, drain, let cool slightly, then grate coarsely into a large bowl. Add cheese, potato starch, egg yolks, butter and cream to the bowl, mix and season with salt, pepper and nutmeg.
2.
Rinse arugula, trim, shake dry and chop. Add to the bowl and mix.
3.
Divide potato mixture into portions and roll into balls. Melt clarified butter in a pan, add a potato portion to the pan, flatten and fry on both sides over medium heat for approximately 3-4 minutes.
4.
Serve on plates. Serve with a green salad and currant jam if desired or as a side dish for stews.
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