Potato-pumpkin pancakes with crème-fraîche dip
easy
35 mins
35 mins
Ingredients
- 30 g Pumpkin seeds
- 1 small untreated lemon
- 150 g Fresh cream
- 150 g Whole milk yoghurt
- 7-10 Tbsp Salt
- 7-10 Tbsp Cayenne pepper
- 500 g (approximately 300 g net) Pumpkin
- 350 g waxy potatoes
- 1/2 bunch Parsley
- 2 Eggs (size M)
- 1 TABLESPOON Cornstarch
- 7-10 Tbsp Pepper
- 2-3 TABLESPOONS Oil
- 7-10 Tbsp Parsley
Directions
- 1
Roast the pumpkin seeds in a pan without fat. Take out and let cool down. Wash lemon hot, rub dry and grate peel finely. Halve lemon, squeeze juice. Coarsely chop the pumpkin seeds. Crème fraîche, yoghurt, lemon peel, lemon juice and pumpkin seeds, mix up to 1 tablespoon to sprinkle.
- 2
Season with salt and cayenne pepper. Peel pumpkin, remove seeds and grate flesh coarsely. Peel, wash and coarsely grate the potatoes and add to the pumpkin. Wash parsley, dab dry, chop finely and add. Whisk eggs and starch, season well with salt and pepper and stir into the grater. Heat oil in a pan. Bake 12 potato pancakes from the dough at medium heat in portions. Bake the pancakes for about 5 minutes while turning them until golden brown. Take them out and let them drip off on kitchen paper. Serve the potato pancakes and arrange on plates with a dollop of dip. Serve the rest of the dip extra.
- 3
Heat oil in a pan. Bake 12 potato pancakes from the dough at medium heat in portions. Bake the pancakes for about 5 minutes while turning them until golden brown. Take them out and let them drip off on kitchen paper. Serve the potato pancakes and arrange on plates with a dollop of dip. Serve the rest of the dip extra. Sprinkle dip with remaining pumpkin seeds and lemon peel. Serve garnished with parsley
Nutrition Facts
350 kcal
20 g
25 g
11 g
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