🍽️ Crispy potato pancakes with chicken aspic and herb cream

Name: Crispy potato pancakes with chicken aspic and herb cream
Total time: 30 min
Yield: 4 servings
Ingredients: 150 g dark roast stock (five-fold concentrated); 12 sheets white gelatin; 2 tbsp vinegar; 100 g carrots; 100 g gherkins; 1 chicken breast fillet (smoked); 1 bunch chives; 1 bunch parsley; 1 bunch dill; 1 tsp thyme; 300 g sour cream; 1 tbsp mustard; 1 kg waxy sweet potatoes; 4 tbsp flour; 30 g butter; pepper

651 kcal · 30 min · 4 servings

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Ingredients

150 g dark roast stock (five-fold concentrated)
12 sheets white gelatin
2 tbsp vinegar
100 g carrots
100 g gherkins
1 chicken breast fillet (smoked)
1 bunch chives
1 bunch parsley
1 bunch dill
1 tsp thyme
300 g sour cream
1 tbsp mustard
1 kg waxy sweet potatoes
4 tbsp flour
30 g butter
pepper

Instructions

1. Heat the stock together with 650 milliliters of water in a pot.
2. Season the hot stock with vinegar and salt.
3. Soak the gelatin sheets in a bowl of cold water.
4. Squeeze the soaked gelatin well to remove excess water.
5. Dissolve the gelatin in the hot stock until it has completely dissolved.
6. Rinse the 1.5-liter mold with cold water.
7. Pour a layer of stock about 1 centimeter high into the mold.
8. Place the mold in the refrigerator until the stock has set.
9. Peel the carrots and chop them into coarse cubes.
10. Boil the carrot cubes for about 5 minutes in boiling water.
11. Roughly chop the gherkins.
12. Mix the chicken meat with the cooked carrots and the gherkins.
13. Fill the meat and vegetable mixture into the prepared mold.
14. Pour the remaining stock over the filling.
15. Let the aspic set completely in the refrigerator.
16. Cut the chives into fine rings.
17. Finely chop the parsley.
18. Mix the quark with the herbs, salt, and pepper.
19. Preheat the oven to 200 degrees.
20. Wash the potatoes and peel them.
21. Grate the potatoes coarsely using a grater.
22. Mix the grated potatoes with the flour.
23. Season the potato mixture with salt and pepper.
24. Line a baking sheet with baking paper.
25. Spread the mixture into about 10 flat cakes on the sheet.
26. Cube the butter into small pieces.
27. Place half of the butter pieces on the potato pancakes.
28. Bake the pancakes in the oven for 15 minutes.
29. Carefully turn the pancakes using a spatula.
30. Add the remaining butter to the turned pancakes.
31. Bake the pancakes for another 15 minutes until golden brown.

Nutrition per serving

kcal: 651
Protein: 26 g · Fett/Fat: 26 g · Carbs: 79 g