🍰 Crispy Potato Pancakes with Fresh Crayfish Salad

Name: Crispy Potato Pancakes with Fresh Crayfish Salad
Total time: 30 min
Yield: 4 servings
Ingredients: 1 sour apple (e.g. Granny Smith); 1 apple (e.g. Boskop); 0.5 untreated lemon (juice); 6 radishes; 3 spring onions; 500 g crayfish tails (kitchen-ready, peeled); 1 tbsp freshly chopped dill; 2 tbsp olive oil; salt; pepper (from the mill); 700 g mostly waxy potatoes; 1 egg yolk; 2 tsp potato starch (depending on the potato variety); salt; nutmeg; vegetable oil (for frying)

454 kcal · 30 min · 4 servings

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Ingredients

1 sour apple (e.g. Granny Smith)
1 apple (e.g. Boskop)
0.5 untreated lemon (juice)
6 radishes
3 spring onions
500 g crayfish tails (kitchen-ready, peeled)
1 tbsp freshly chopped dill
2 tbsp olive oil
salt
pepper (from the mill)
700 g mostly waxy potatoes
1 egg yolk
2 tsp potato starch (depending on the potato variety)
salt
nutmeg
vegetable oil (for frying)

Instructions

1. Wash the apples thoroughly.
2. Quarter the apples and remove the core.
3. Cut the flesh into very small cubes.
4. Mix the apple cubes with one tablespoon of lemon juice.
5. Wash the radishes and spring onions.
6. Remove the tough ends of the onions.
7. Slice the radishes into thin slices.
8. Cut the spring onions into thin rings.
9. Add the sliced radishes and onions to the apples.
10. Add the crayfish tails.
11. Get the dill from the refrigerator.
12. Mix everything with the remaining lemon juice and oil.
13. Season the salad with salt and pepper.
14. Peel the potatoes.
15. Grate the peeled potatoes finely.
16. Place the grated potatoes in a damp kitchen towel.
17. Squeeze the potato mash tightly in the towel.
18. Let the released potato juice sit for a short moment.
19. Pour off the liquid, but keep the starch at the bottom.
20. Mix the squeezed potatoes with the egg yolk.
21. Add the settled starch back to the potato mixture.
22. Season the mixture with salt and nutmeg.
23. Heat oil in a non-stick pan until hot.
24. Take mounds of the potato mixture.
25. Place the mounds into the hot pan.
26. Press the pancakes flat.
27. Fry the pancakes for two to three minutes until golden brown.
28. Carefully turn the pancakes.
29. Fry the other side for another two to three minutes until golden brown.
30. Place the finished pancakes on kitchen paper.
31. Drain the excess oil.
32. Serve the pancakes with the salad on plates.

Nutrition per serving

kcal: 454
Protein: 24 g · Fett/Fat: 18 g · Carbs: 48 g