Potato and Courgette Pancakes

Name: Potato and Courgette Pancakes
Cook time: 35 min
Total time: 35 min
Yield: 1
Ingredients: 200 g Broccoli; 7-10 Tbsp Salt; 1-2 TEASPOONS sauce thickener; 7-10 Tbsp Pepper; 7-10 Tbsp grated nutmeg; 1 TABLESPOON Fresh cream; 300 g Potatoes; 100 g Courgette; 1 Egg Yolk; 1 TEASPOON Flour; 1 TEASPOON Oil; 7-10 Tbsp coarsely ground pink berries; 7-10 Tbsp Parsley

AUTHOR
Shirley Vincent

DIFFICULTY
easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 1

200 g Broccoli
7-10 Tbsp Salt
1-2 TEASPOONS sauce thickener
7-10 Tbsp Pepper
7-10 Tbsp grated nutmeg
1 TABLESPOON Fresh cream
300 g Potatoes
100 g Courgette
1 Egg Yolk
1 TEASPOON Flour
1 TEASPOON Oil
7-10 Tbsp coarsely ground pink berries
7-10 Tbsp Parsley

Directions

1
Clean broccoli, wash it and cut it into small florets. Cook in 1/4 litre boiling salted water for about 7 minutes. Then drain and collect the stock. Boil up 100 ml of stock. Add sauce thickener while stirring and bring to the boil again.
2
Season to taste with salt, pepper and nutmeg. Refine with crème fraîche. Warm the broccoli florets in it. For the buffer, peel, wash and coarsely grate the potatoes. Clean, wash and also grate the zucchini. Mix with egg yolk and flour. Season to taste with salt and pepper. As a large buffer, fry in hot oil for 2-3 minutes on each side. Serve with the broccoli vegetables.
3
Clean, wash and also grate the zucchini. Mix with egg yolk and flour. Season to taste with salt and pepper. As a large buffer, fry in hot oil for 2-3 minutes on each side. Serve with the broccoli vegetables. Sprinkle with pink berries and garnish with parsley