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🍽️ Crispy Potato Pancakes with Fresh Yogurt Dip

521 kcal · 30 min · 4 servings

Crispy Potato Pancakes with Fresh Yogurt Dip Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Wash the potatoes thoroughly under running water.
  2. 2. Place the potatoes in a pot and cover them with salted water.
  3. 3. Cook the potatoes covered for about 20 minutes.
  4. 4. Wash the zucchini thoroughly.
  5. 5. Remove the hard ends of the zucchini.
  6. 6. Grate the zucchini coarsely.
  7. 7. Add the grated zucchini to a bowl with yogurt.
  8. 8. Season the yogurt-zucchini mixture with salt and pepper.
  9. 9. Wash the chives.
  10. 10. Shake the chives well to dry them.
  11. 11. Cut the chives into fine rings.
  12. 12. Set aside two tablespoons of the chive rings.
  13. 13. Drain the cooking water from the potatoes.
  14. 14. Rinse the hot potatoes under cold water.
  15. 15. Peel the cooled potatoes.
  16. 16. Press the potatoes through a potato ricer into a clean bowl.
  17. 17. Add an egg to the mashed potatoes.
  18. 18. Add a pinch of salt to the potato mixture.
  19. 19. Add the oat flakes to the bowl.
  20. 20. Mix all ingredients well together.
  21. 21. Fold the remaining chives into the potato mixture.
  22. 22. Moisten your hands with a little water.
  23. 23. Shape 12 flat patties from the mixture.
  24. 24. Heat one tablespoon of oil in a non-stick pan.
  25. 25. Place three patties in the hot pan.
  26. 26. Fry the patties over medium heat.
  27. 27. Fry the patties for about 2 minutes on each side.
  28. 28. Turn the patties only after a crust has formed.
  29. 29. Fry the patties until golden yellow.
  30. 30. Remove the finished patties from the pan.
  31. 31. Place the patties on kitchen paper.
  32. 32. Drain the excess oil.
  33. 33. Fry the remaining patties one by one in the remaining oil.
  34. 34. Sprinkle the yogurt dip with the reserved chive rings.
  35. 35. Serve the dip together with the warm potato patties.

Nutrition per serving