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🍽️ Savory Pumpkin and Potato Pancakes on Crispy Radicchio Salad

240 kcal · 30 min · 4 servings

Ingredients

• 200 g mostly waxy potatoes (2 mostly waxy potatoes)
• 300 g Hokkaido pumpkin flesh
• 1 shallot
• 2 eggs
• 30 g spelt whole wheat flour (2 tbsp)
• salt
• pepper
• nutmeg
• 2 tbsp olive oil
• 1 head radicchio
• 1 apple
• 10 g lamb's lettuce (1 handful)
• 15 g walnut kernels (1 tbsp)
• 60 g yogurt (3.5% fat) (3 tbsp)
• 1 tbsp lemon juice
• 1 tsp honey
• 5 g parsley (0.25 bunch)

Instructions

1. 1. Peel the potatoes.
2. 2. Grate the peeled potatoes and the pumpkin coarsely.
3. 3. Peel the shallot.
4. 4. Dice the shallot into very small cubes.
5. 5. Place the grated potatoes, grated pumpkin, and shallot cubes into a large bowl.
6. 6. Add the eggs and flour to the bowl.
7. 7. Mix all ingredients thoroughly together.
8. 8. Season the mixture with salt, pepper, and freshly grated nutmeg.
9. 9. Heat one teaspoon of oil in a frying pan.
10. 10. Take a quarter of the mixture and shape it into two to three small pancakes.
11. 11. Place the pancakes into the hot pan.
12. 12. Fry the pancakes for five minutes on each side over medium heat until golden brown.
13. 13. Repeat this process with the remaining batter until all of it is used up.
14. 14. Preheat the oven.
15. 15. Set the oven temperature to 80 degrees Celsius (60 degrees Celsius for fan-assisted or gas mark 1).
16. 16. Keep the finished pancakes warm in the oven if you are not serving them immediately.
17. 17. Remove the hard cores from the radicchio.
18. 18. Wash the radicchio leaves thoroughly.
19. 19. Shake the leaves dry.
20. 20. Slice the radicchio leaves into thin strips.
21. 21. Wash the apple.
22. 22. Dry the apple.
23. 23. Cut the apple into four quarters.
24. 24. Remove the core from the apple quarters.
25. 25. Slice the cored apple quarters into thin slices.
26. 26. Wash the corn salad (valerian).
27. 27. Shake the corn salad dry.
28. 28. Mix the corn salad with the sliced radicchio strips, apple slices, and walnuts.
29. 29. Whisk the yogurt with the lemon juice and honey in a small bowl.
30. 30. Season the dressing with salt and pepper.
31. 31. Wash the parsley.
32. 32. Dry the parsley.
33. 33. Finely chop the parsley.
34. 34. Save some of the parsley for decoration.
35. 35. Stir the remaining parsley into the dressing.
36. 36. Pour the dressing over the salad.
37. 37. Toss the salad well so that all leaves are coated.
38. 38. Serve the salad on plates.
39. 39. Place the warm pumpkin and potato pancakes on or next to the salad.
40. 40. Garnish the dish with the reserved parsley.

Nutrition per serving

• kcal: 240
• Protein: 7 g · Fett/Fat: 11 g · Carbs: 27 g