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🍽️ Crispy Purple Potato Pancakes with Cream Cheese Dip

333 kcal · 30 min · 4 servings

Ingredients

• 500 g purple potatoes (e.g. Vitelotte)
• 2 onions
• 1 egg
• 2 tbsp dill tips
• 1 tbsp chopped parsley
• 50 g grated Pecorino
• salt
• pepper (from the mill)
• nutmeg
• 1 tbsp vegetable oil
• 150 g cream cheese
• 80 g yogurt
• 2 tbsp dill tips
• 1 tbsp lemon juice
• salt

Instructions

1. 1. Wash the potatoes thoroughly.
2. 2. Boil the potatoes in water for about 25 minutes until they are soft.
3. 3. Preheat the oven to 200 degrees Celsius with top and bottom heat.
4. 4. Let the cooked potatoes drain and steam off until they are cool enough to handle.
5. 5. Peel the cooled potatoes.
6. 6. Grate the peeled potatoes coarsely.
7. 7. Peel the onions.
8. 8. Finely chop the onions.
9. 9. Mix the grated potatoes with the chopped onions, the egg, the dill, the parsley, and the cheese in a bowl.
10. 10. Season the mixture with salt, pepper, and nutmeg.
11. 11. Knead the ingredients into a moldable mass.
12. 12. Moisten your hands with a little water.
13. 13. Form about 12 small, flat patties from the mixture.
14. 14. Place the patties on a baking sheet lined with baking paper.
15. 15. Brush the patties with the oil.
16. 16. Bake the patties in the preheated oven for about 25 minutes until golden brown.
17. 17. While the patties are baking, whisk the cream cheese, the yogurt, the dill, and the lemon juice in a small bowl.
18. 18. Season the dip with salt to taste.
19. 19. Serve the hot patties together with the cream cheese dip.

Nutrition per serving

• kcal: 333
• Protein: 13 g · Fett/Fat: 20 g · Carbs: 23 g