Potato Pancakes with Applesauce and Herb Dip
Nutritional values
(Percentage of daily recommendation)
| Calorie | 715 cal. | (34 %) | ||
| Protein | 21 g | (21 %) | ||
| Fat | 23 g | (20 %) | ||
| Carbohydrates | 100 g | (67 %) | ||
| Sugar added | 10 g | (40 %) | ||
| Roughage | 9.1 g | (30 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 1.2 μg | (6 %) | ||
| Vitamin E | 2.7 mg | (23 %) | ||
| Vitamin K | 25.1 μg | (42 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 8.2 mg | (68 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 85 μg | (28 %) | ||
| Pantothenic acid | 2.3 mg | (38 %) | ||
| Biotin | 29.1 μg | (65 %) | ||
| Vitamin B₁₂ | 1.3 μg | (43 %) | ||
| Vitamin C | 79 mg | (83 %) | ||
| Potassium | 1,353 mg | (34 %) | ||
| Calcium | 170 mg | (17 %) | ||
| Magnesium | 81 mg | (27 %) | ||
| Iron | 3.9 mg | (26 %) | ||
| Iodine | 19 μg | (10 %) | ||
| Zinc | 2.1 mg | (26 %) | ||
| Saturated fatty acids | 13.3 g | |||
| Uric acid | 84 mg | |||
| Cholesterol | 164 mg | |||
| Complete sugar | 55 g |
Ingredients
- For the applesauce
- 6 ripe Apple (such as Boskop)
- 2 Tbsps sugar
- 1 Tbsp lemon juice
- ½ Cinnamon stick
- 2 cloves
- 6 Tbsps dry white wine
- For the herb dip
- 300 grams Quark
- 150 grams Sour cream
- 3 Tbsps Whipped cream
- 4 Tbsps mixed, chopped Fresh herbs (such as parsley, chives, chervil, tarragon, mint, etc.)
- salt
- freshly ground peppers
- lemon juice
- For the pancakes
- 800 grams starchy potatoes
- freshly grated Nutmeg
- 2 eggs
- 4 Tbsps Pastry flour
- 2 Tbsps clarified butter
Preparation steps
For the applesauce: Peel the apples, quarter, core and cut into small cubes. Mix with the sugar, lemon juice and spices in a pot. Pour in the wine and bring to a boil. Simmer over medium heat for 5-7 minutes. Remove from the heat, remove the spices and cool.
For the herb dip: Mix the quark, sour cream, heavy cream and chopped herbs. Season with salt, pepper and a dash of lemon.
For the pancakes: Peel the potatoes, rinse, grate, put in a kitchen cloth and squeeze out the liquid. Mix the grated potato, nutmeg, salt, eggs, and flour. Heat a pan with clarified butter and drop tablespoons of the potato mixture into the pan. Press flat and fry on both sides until golden brown. Remove the pancakes from the pan, drain on a paper towel and serve with applesauce and herb dip.
