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🍽️ Crispy Potato and Herb Pancakes

318 kcal · 30 min · 4 servings

Ingredients

• 1 kg potatoes (large, mostly starchy)
• 1 onion
• 1 tbsp chives (finely chopped)
• 1 tbsp parsley (finely chopped)
• 1 tbsp cress (finely chopped)
• 1 tbsp chervil (finely chopped)
• 1 tbsp borage (finely chopped)
• 1 tbsp sorrel (finely chopped)
• 1 tbsp burnet (finely chopped)
• 1 tbsp basil (finely chopped)
• 1 tbsp dill (finely chopped)
• 1 tbsp tarragon (finely chopped)
• 1 tbsp lemon balm (finely chopped)
• 1 tbsp lovage (finely chopped)
• 2 eggs
• salt
• pepper (from the mill)
• ghee (for frying)

Instructions

1. 1. Peel the potatoes and wash them thoroughly.
2. 2. Grate the potatoes finely.
3. 3. Squeeze the grated potatoes slightly to remove excess liquid.
4. 4. Peel the onion and chop it very finely.
5. 5. Add the finely chopped onions and fresh herbs to the potato mixture.
6. 6. Mix the ingredients well with the eggs.
7. 7. Season the mixture to taste with salt and pepper.
8. 8. Heat some clarified butter in a frying pan.
9. 9. Take small portions of the batter with a spoon and place them in the hot pan.
10. 10. Press the pancakes slightly flat.
11. 11. Fry them on both sides until golden brown and crispy.
12. 12. Place the finished pancakes on kitchen paper to absorb excess fat.
13. 13. Keep them warm in the preheated oven.

Nutrition per serving

• kcal: 318
• Protein: 9 g · Fett/Fat: 13 g · Carbs: 41 g