Potato and Courgette Pancakes
easy
35 mins
35 mins
Ingredients
- 300 g Potatoes
- 100 g Courgette
- 1 Egg Yolk
- 1 TEASPOON Flour
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 200 g Broccoli
- 1-2 TEASPOONS sauce thickener
- 7-10 Tbsp grated nutmeg
- 1 TABLESPOON Fresh cream
- 1 TEASPOON Oil
- 7-10 Tbsp coarsely ground pink berries
- 7-10 Tbsp Parsley
Directions
- 1
For the buffer, peel, wash and roughly grate the potatoes. Clean, wash and also grate the zucchini. Mix with egg yolk and flour. Season to taste with salt and pepper. Put aside briefly.
- 2
Clean, wash and cut the broccoli into small florets. Cook in 1/4 litre boiling salted water for about 7 minutes. Then drain. Collect the vegetable water. Boil 100 ml of the liquid. Add sauce thickener while stirring and bring to the boil again. Season to taste with salt, pepper and nutmeg. Refine with crème fraîche. Warm the broccoli florets in it. Heat the oil in a coated pan.
- 3
Season to taste with salt, pepper and nutmeg. Refine with crème fraîche. Warm the broccoli florets in it. Heat the oil in a coated pan. Fry the grated vegetables for 2-3 minutes on each side as a large buffer. Serve with the broccoli vegetables. Sprinkle with pink berries and garnish with parsley
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