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🍽️ Crispy Potato and Kohlrabi Pancakes with Fresh Tomato Salad

239 kcal · 30 min · 4 servings

Crispy Potato and Kohlrabi Pancakes with Fresh Tomato Salad Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Wash the potatoes thoroughly.
  2. 2. Place the unpeeled potatoes in a pot with a little water.
  3. 3. Cook the potatoes covered for about 20 minutes until tender (boiled in the skin).
  4. 4. Peel the kohlrabi.
  5. 5. Grate the kohlrabi coarsely.
  6. 6. Sprinkle the kohlrabi with salt.
  7. 7. Let the salted kohlrabi stand for about 10 minutes to release moisture.
  8. 8. Wash the spring onions.
  9. 9. Remove the tough ends of the spring onions.
  10. 10. Slice the spring onions diagonally into thin rings.
  11. 11. Wash the tomatoes.
  12. 12. Cut the tomatoes into quarters.
  13. 13. Mix balsamic vinegar with salt and pepper.
  14. 14. Fold the tomato quarters and spring onion rings into the vinegar mixture.
  15. 15. Drain the cooking water from the boiled potatoes.
  16. 16. Briefly rinse the hot potatoes with cold water to stop the cooking process.
  17. 17. Peel the cooled potatoes.
  18. 18. Press the potatoes through a potato ricer.
  19. 19. Place the kohlrabi shreds in a sieve.
  20. 20. Squeeze the moisture out of the kohlrabi firmly.
  21. 21. Add the squeezed kohlrabi to the pressed potatoes.
  22. 22. Add oat flakes and an egg to the potato-kohlrabi mixture.
  23. 23. Mix all ingredients for the pancake batter well.
  24. 24. Season the batter with salt and pepper.
  25. 25. Wash the chives.
  26. 26. Shake the chives dry.
  27. 27. Cut the chives into pieces about 5 centimeters long.
  28. 28. Heat one teaspoon of oil in a non-stick pan.
  29. 29. Divide half of the pancake batter into four equal portions.
  30. 30. Place one portion of batter into the hot pan using a tablespoon.
  31. 31. Shape the batter in the pan into a flat pancake.
  32. 32. Repeat this with the remaining three portions of the first half of the batter.
  33. 33. Top the pancakes with half of the chive pieces.
  34. 34. Fry the pancakes over low heat for about 3 minutes on one side.
  35. 35. Turn the pancakes and fry them for another 3 minutes on the other side.
  36. 36. Remove the finished pancakes from the pan.
  37. 37. Get the remaining batter and chives ready.
  38. 38. Fry another 4 pancakes in the remaining oil using the same method.
  39. 39. Wash the basil.
  40. 40. Shake the basil dry.
  41. 41. Pluck the basil leaves from the stems.
  42. 42. Fold the basil leaves into the tomato salad.
  43. 43. Taste the tomato salad again and adjust with salt and pepper.
  44. 44. Plate the tomato salad.
  45. 45. Serve the potato-kohlrabi pancakes alongside.

Nutrition per serving