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🍰 Crispy potato pancakes filled with spinach and cheese

250 kcal · 30 min · 4 servings

Ingredients

• 300 g spinach
• 500 potatoes
• 2 tbsp crème fraîche
• 2 tbsp flour
• 1 egg
• salt
• pepper (from the mill)
• nutmeg
• 1 clove of garlic
• 1 tbsp butter
• 1 French goat cheese log (e.g. Le Bougon)

Instructions

1. 1. Thoroughly wash the spinach under running water.
2. 2. Remove the tough stems from the spinach.
3. 3. Roughly chop the leafy greens.
4. 4. Briefly boil the spinach in salted water until it wilts (this is called blanching).
5. 5. Remove the spinach from the boiling water.
6. 6. Rinse it immediately with cold water to stop the cooking process.
7. 7. Let the spinach drain well.
8. 8. Squeeze out excess moisture from the spinach with your hands.
9. 9. Roughly chop the greens again.
10. 10. Peel the potatoes.
11. 11. Wash the peeled potatoes.
12. 12. Boil the potatoes for about 25 minutes until they are tender.
13. 13. Drain the cooking water.
14. 14. Let the potatoes steam dry for a moment to release moisture.
15. 15. Press the potatoes through a potato ricer.
16. 16. Let the potato mixture cool down slightly.
17. 17. Mix the cooled potatoes with crème fraîche.
18. 18. Add the flour to the potato mixture.
19. 19. Add the egg to the mixture.
20. 20. Knead everything into a smooth dough.
21. 21. Season the mixture with salt.
22. 22. Season the mixture with pepper.
23. 23. Grate some nutmeg over the mixture.
24. 24. Grease a baking tray with a little fat.
25. 25. Divide the potato mixture into four equal portions.
26. 26. Shape each portion into a round patty about 15 centimeters in diameter.
27. 27. Press a small indentation into the center of each patty.
28. 28. Place the patties on the prepared baking tray.
29. 29. Peel the garlic cloves.
30. 30. Finely chop the garlic.
31. 31. Melt butter in a pan.
32. 32. Sauté the garlic in the hot butter until fragrant.
33. 33. Add the prepared spinach to the pan.
34. 34. Sauté the spinach briefly with the garlic.
35. 35. Season the filling with salt.
36. 36. Season the filling with pepper.
37. 37. Season the filling with nutmeg.
38. 38. Fill the indentations in the potato pancakes with the spinach mixture.
39. 39. Slice the goat cheese into four pieces.
40. 40. Place one slice of cheese on the spinach in each pancake.
41. 41. Preheat the oven.
42. 42. Bake the cakes in the preheated oven for about 20 minutes until golden brown.
43. 43. Plate the finished potato pancakes.
44. 44. Garnish them as desired with fresh radishes.
45. 45. Garnish them as desired with frisée lettuce.
46. 46. Serve them with fresh baguette.

Nutrition per serving

• kcal: 250
• Protein: 10 g · Fett/Fat: 12 g · Carbs: 30 g