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🍽️ Crispy Potato and Herb Pancakes

271 kcal · 30 min · 4 servings

Ingredients

• 1 red bell pepper
• 2 sprigs basil
• 2 sprigs parsley
• 1 sprig thyme
• 600 g mostly waxy potatoes
• 2 egg yolks
• 3 tsp potato starch (depending on potato variety)
• salt
• nutmeg (freshly grated)
• vegetable oil (for frying)
• 4 sprigs thyme (for garnish)

Instructions

1. 1. Wash the bell pepper thoroughly.
2. 2. Cut the bell pepper in half and remove the core and seeds.
3. 3. Dice the bell pepper flesh into small cubes.
4. 4. Wash the herbs thoroughly as well.
5. 5. Shake the herbs dry.
6. 6. Pluck the leaves off the stems.
7. 7. Chop the herbs coarsely.
8. 8. Peel the potatoes.
9. 9. Grate the peeled potatoes finely.
10. 10. Place the grated potatoes in a damp kitchen towel.
11. 11. Squeeze the potatoes firmly in the towel to remove excess liquid.
12. 12. Let the released potato juice sit briefly in a bowl.
13. 13. Pour off the clear liquid.
14. 14. Keep the starch that has settled at the bottom.
15. 15. Mix the squeezed potatoes with the egg yolk.
16. 16. Fold the reserved starch into the potato mixture.
17. 17. Season the mixture with salt and ground nutmeg.
18. 18. Heat oil in a non-stick frying pan until hot.
19. 19. Take mounds of the potato mixture and place them in the hot pan.
20. 20. Press the mounds flat to form pancakes.
21. 21. Fry the pancakes for 2 to 3 minutes until golden brown.
22. 22. Carefully turn the pancakes over.
23. 23. Fry the other side for another 2 to 3 minutes until golden brown.
24. 24. Let the finished pancakes drain on kitchen paper.
25. 25. Garnish the pancakes with fresh thyme.
26. 26. Serve the pancakes immediately.

Nutrition per serving

• kcal: 271
• Protein: 6 g · Fett/Fat: 14 g · Carbs: 30 g