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🍽️ Crispy Potato Pancakes with Feta and Peppers

273 kcal · 30 min · 4 servings

Ingredients

• 2 onions
• 2 garlic cloves
• 500 g bell peppers (3 bell peppers; mixed colors)
• 3 tbsp olive oil
• salt
• pepper
• 100 ml white wine (or pear juice)
• 150 ml classic vegetable broth
• 400 g canned tomatoes (drained weight)
• 250 g floury potatoes (3 floury potatoes)
• 100 g waxy potatoes (2 waxy potatoes)
• nutmeg
• 1 egg
• 2 tbsp flour
• 100 g feta cheese
• 2 sprigs oregano

Instructions

1. 1. Peel the onion and the garlic.
2. 2. Finely chop the onion and the garlic.
3. 3. Wash the bell peppers.
4. 4. Remove the seeds from the bell peppers.
5. 5. Cut the bell peppers into quarters.
6. 6. Pour half of the oil into a lidded casserole dish.
7. 7. Heat the oil in the casserole dish.
8. 8. Add the chopped onion and garlic to the pan.
9. 9. Sauté the vegetables until translucent over medium heat.
10. 10. Cook the onions and garlic for about three to four minutes.
11. 11. Add the pepper pieces to the pan.
12. 12. Sauté the vegetables for another three to four minutes.
13. 13. Season the mixture with salt and pepper.
14. 14. Pour the white wine into the pan.
15. 15. Add the vegetable broth to the pan.
16. 16. Add the tomatoes to the pan.
17. 17. Cover the casserole dish.
18. 18. Simmer the vegetables over medium heat.
19. 19. Cook the vegetables for about 15 minutes.
20. 20. Peel the second onion.
21. 21. Grate the onion finely using a grater.
22. 22. Wash the potatoes.
23. 23. Peel the potatoes.
24. 24. Grate the potatoes coarsely using a grater.
25. 25. Place the grated potatoes in a cloth.
26. 26. Squeeze the potatoes lightly to remove excess moisture.
27. 27. Place the potatoes in a bowl.
28. 28. Add the grated onion to the bowl.
29. 29. Mix the potatoes with the onion.
30. 30. Season the mixture with salt.
31. 31. Season the mixture with pepper.
32. 32. Grate some nutmeg into the mixture.
33. 33. Add the egg to the bowl.
34. 34. Mix the egg into the potato mixture.
35. 35. Add the flour to the bowl.
36. 36. Fold the flour in thoroughly.
37. 37. Let the dough rest for five minutes.
38. 38. Pour the remaining oil into a frying pan.
39. 39. Heat the oil in the frying pan.
40. 40. Form four pancakes from the potato dough.
41. 41. Cook the pancakes for about three minutes on the first side.
42. 42. Turn the pancakes over.
43. 43. Cook the pancakes for about three minutes on the second side.
44. 44. Place the finished pancakes on top of the vegetables.
45. 45. Crumble the feta cheese over the pancakes.
46. 46. Wash the oregano.
47. 47. Shake the oregano dry.
48. 48. Pluck the oregano leaves off the stems.
49. 49. Sprinkle the oregano leaves over the pancakes.

Nutrition per serving

• kcal: 273
• Protein: 11 g · Fett/Fat: 14 g · Carbs: 22 g