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🍽️ Crispy Potato Pancakes with Goat Cheese and Tomatoes

385 kcal · 30 min · 4 servings

Ingredients

• 600 g mealy-cooking potatoes
• 1 onion
• 100 ml milk
• salt
• 100 g feta
• 1 egg
• 200 g tomatoes
• 50 g flour
• 2 tsp freshly chopped thyme leaves
• pepper (from the mill)
• 2 tbsp vegetable oil
• frisée (for garnish)

Instructions

1. 1. Peel the potatoes and wash them thoroughly.
2. 2. Cut the peeled potatoes into coarse cubes.
3. 3. Peel the onion and cut it into cubes as well.
4. 4. Place the potato cubes, onion cubes, and milk into a pot.
5. 5. Add one teaspoon of salt.
6. 6. Simmer the mixture with the lid on for about 25 minutes.
7. 7. Remove the pot from the heat and mash the potatoes finely.
8. 8. Mash the goat cheese (feta) with a fork.
9. 9. Pour boiling water over the tomatoes to blanch them.
10. 10. Peel the skin off the tomatoes.
11. 11. Cut the tomatoes into quarters.
12. 12. Remove the seeds from the tomato quarters.
13. 13. Dice the seeded tomato flesh into fine cubes.
14. 14. Add the egg, tomato cubes, and mashed cheese to the potato mixture.
15. 15. Stir in enough flour until the dough holds together slightly.
16. 16. Season the mixture with salt, pepper, and thyme.
17. 17. Grease a non-stick pan with oil.
18. 18. Heat the pan.
19. 19. Shape small patties from the dough.
20. 20. Place the patties in batches into the hot pan.
21. 21. Fry the pancakes for 2 to 3 minutes on each side until golden brown.
22. 22. Serve the pancakes garnished with fresh salad and a sprig of thyme.

Nutrition per serving

• kcal: 385
• Protein: 13 g · Fett/Fat: 18 g · Carbs: 43 g