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🍽️ Crispy Leek and Potato Pancakes with Fresh Cottage Cheese Tomato Dip

342 kcal · 30 min · 4 servings

Ingredients

• 200 g leek
• 500 g potatoes
• 2 tbsp flour
• 1 tbsp cornstarch
• 1 egg
• salt
• pepper (from the mill)
• nutmeg
• 300 g cottage cheese
• 1 tbsp tomato puree
• 3 ripe tomatoes
• 4 tbsp vegetable oil

Instructions

1. 1. Wash the leek thoroughly and remove the tough outer leaves.
2. 2. Slice the white and light green parts of the leek into very fine rings.
3. 3. Grate the potatoes finely.
4. 4. Mix the grated potatoes with the leek rings, flour, cornstarch, and egg in a bowl.
5. 5. Season the batter with salt, pepper, and a pinch of nutmeg.
6. 6. Stir the cottage cheese with the tomato puree in a small bowl until smooth.
7. 7. Season the dip with salt, pepper, and a few drops of Tabasco sauce.
8. 8. Wash the fresh tomato and remove the hard stem area.
9. 9. Cut the tomato into quarters and remove the inner core and seeds.
10. 10. Dice the tomato flesh finely.
11. 11. Fold half of the diced tomatoes into the cottage cheese dip.
12. 12. Heat some oil in a large frying pan.
13. 13. Take one tablespoon of the potato batter at a time and place it in the hot pan.
14. 14. Flatten the batter into small pancakes using the back of the spoon.
15. 15. Fry the pancakes for about five minutes on each side until golden brown and crispy.
16. 16. Serve the warm pancakes on plates.
17. 17. Serve the cottage cheese tomato dip on the side.
18. 18. Garnish the pancakes with the remaining fresh diced tomatoes.

Nutrition per serving

• kcal: 342
• Protein: 16 g · Fett/Fat: 15 g · Carbs: 35 g