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🍽️ Crispy Potato Pancakes with Fresh Basil Pesto

328 kcal · 30 min · 4 servings

Ingredients

• 500 g floury potatoes
• salt
• 1 handful basil
• 20 g pine nuts (1 heaped tbsp)
• 2 garlic cloves
• 20 g parsley (1 bunch)
• 1 tsp organic lemon zest
• 1 tbsp lemon juice
• 10 tbsp vegetable broth
• 2 tbsp olive oil
• pepper
• 50 g low-fat quark
• 1 egg
• 50 g spelt wholemeal flour
• nutmeg
• 600 g bell peppers (4 bell peppers; red, yellow, orange)
• 2 tbsp rapeseed oil
• 2 sprigs thyme

Instructions

1. 1. Wash the basil leaves under running water.
2. 2. Shake the basil dry and pluck the leaves from the stems.
3. 3. Boil the potatoes in salted water for about 20 minutes.
4. 4. Roast the pine nuts in a pan over medium heat without oil.
5. 5. Peel the garlic and chop it finely.
6. 6. Wash the parsley and shake it dry.
7. 7. Chop the parsley finely.
8. 8. Puree the parsley, garlic, and pine nuts into a fine mixture.
9. 9. Stir the lemon zest, lemon juice, 4 to 6 tablespoons of broth, and oil into the pesto mixture.
10. 10. Season the pesto with salt and pepper.
11. 11. Drain the cooking water from the potatoes.
12. 12. Let the potatoes steam for 2 minutes.
13. 13. Peel the potatoes.
14. 14. Press the potatoes through a potato masher.
15. 15. Knead the potatoes, quark, egg, flour, basil, salt, pepper, and 1 pinch of freshly grated nutmeg into a dough.
16. 16. Halve the bell peppers.
17. 17. Remove the core from the bell peppers.
18. 18. Wash the bell pepper pieces.
19. 19. Dice the bell peppers.
20. 20. Heat 1 tablespoon of oil in a pan.
21. 21. Fry the peppers for about 3 minutes over medium heat.
22. 22. Pour the remaining broth over the bell peppers.
23. 23. Simmer the vegetables for 5 minutes.
24. 24. Wash the thyme.
25. 25. Shake the thyme dry.
26. 26. Pluck the thyme leaves.
27. 27. Season the vegetables with salt and thyme.
28. 28. Heat the remaining oil in a pan.
29. 29. Add 2 tablespoons of the potato mixture to the pan.
30. 30. Press the mixture flat.
31. 31. Fry the pancakes on each side for 2 minutes over medium heat.
32. 32. Repeat the process until all the dough is used up.
33. 33. Serve the potato pancakes with the vegetables and the pesto.

Nutrition per serving

• kcal: 328
• Protein: 11 g · Fett/Fat: 15 g · Carbs: 37 g