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🍽️ Crispy Potato and Vegetable Pancakes with Asparagus Salad and Crabs

482 kcal · 30 min · 4 servings

Ingredients

• 800 g starchy potatoes
• 150 g carrots
• 150 g zucchini
• 2 eggs (size M)
• 20 g spelt wholemeal flour (2 tbsp)
• salt
• pepper
• 1.5 tbsp rapeseed oil
• 400 g green asparagus (preferably thin spears)
• 3 tbsp white wine vinegar
• 3 tbsp olive oil
• 2 tsp Dijon mustard
• 250 g quark (20% fat in dry matter)
• 0.5 lemon (juice and zest)
• 1 box cress
• 300 g North Sea crab meat (cooked)

Instructions

1. 1. Peel the potatoes and the carrots.
2. 2. Wash the zucchini and remove the hard ends.
3. 3. Grate all the vegetables coarsely using a vegetable grater.
4. 4. Place the grated mixture into a large bowl.
5. 5. Add the eggs, flour, salt, and pepper.
6. 6. Mix everything well until a uniform batter forms.
7. 7. Heat 1 teaspoon of rapeseed oil in a frying pan.
8. 8. Take a dollop of batter and place it in the hot pan.
9. 9. Press the batter flat to form a small pancake.
10. 10. Fry the pancake at medium heat for 3 to 4 minutes until golden brown.
11. 11. Turn the pancake and fry for another 3 to 4 minutes.
12. 12. Remove the finished pancake from the pan.
13. 13. Let the oil drip off and keep the pancake warm.
14. 14. Repeat the process with the remaining batter.
15. 15. Wash the asparagus thoroughly.
16. 16. Cut off the woody bottom ends.
17. 17. Peel the bottom third of the asparagus stalks with a vegetable peeler.
18. 18. Slice the asparagus into thin strips.
19. 19. Whisk vinegar, olive oil, mustard, salt, and pepper together for the vinaigrette.
20. 20. Toss the asparagus strips with the vinaigrette.
21. 21. Mix the quark with lemon zest, lemon juice, salt, and pepper.
22. 22. Cut the cress from the bed.
23. 23. Fold the cress into the quark dip.
24. 24. Rinse the crabs in a sieve.
25. 25. Pat the crabs dry.
26. 26. Distribute the pancakes and the asparagus salad onto plates.
27. 27. Place the crabs on top of the pancakes.
28. 28. Serve the dip separately.

Nutrition per serving

• kcal: 482
• Protein: 33 g · Fett/Fat: 19 g · Carbs: 43 g