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🍽️ Crispy Pumpkin-Potato Pancakes with Fresh Herb Quark Dip

303 kcal · 30 min · 4 servings

Ingredients

• 500 g mostly waxy potatoes
• 500 g pumpkin flesh (e.g. Hokkaido)
• 2 eggs
• 20 g spelt wholemeal flour (2 tbsp)
• salt
• pepper
• nutmeg
• 2 tbsp olive oil
• 10 g herbs (1 handful; e.g. parsley, chives)
• 0.5 lime
• 350 g quark (20% fat in dry matter)
• 3 tbsp sparkling mineral water

Instructions

1. 1. Peel the potatoes.
2. 2. Grate the peeled potatoes and the pumpkin coarsely.
3. 3. Place the grated ingredients into a large bowl.
4. 4. Add the eggs and the flour to the bowl.
5. 5. Mix everything thoroughly.
6. 6. Season the mixture with salt, pepper, and a pinch of freshly grated nutmeg.
7. 7. Heat one teaspoon of oil in a small frying pan.
8. 8. Take one quarter of the potato-pumpkin mixture.
9. 9. Press the mixture flat into the hot pan.
10. 10. Shape the mixture into a round pancake.
11. 11. Fry the pancake on each side for five minutes until golden brown over medium heat.
12. 12. Repeat this process until you have baked a total of four pancakes.
13. 13. Let the finished pancakes drain on kitchen paper.
14. 14. Preheat the oven to 80 degrees Celsius (convection 60 degrees Celsius or gas mark 1).
15. 15. Keep the pancakes warm in the preheated oven.
16. 16. Wash the herbs for the quark dip.
17. 17. Shake the herbs dry.
18. 18. Finely chop the herbs.
19. 19. Rinse the lime half with hot water.
20. 20. Pat the lime dry.
21. 21. Grate the zest of the lime.
22. 22. Squeeze the juice of the lime.
23. 23. Stir the quark cheese with the lime zest, lime juice, chopped herbs, and a splash of mineral water.
24. 24. Season the quark dip finally with salt and pepper.
25. 25. Serve the quark dip together with the warm pumpkin pancakes.

Nutrition per serving

• kcal: 303
• Protein: 18 g · Fett/Fat: 12 g · Carbs: 29 g