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🍽️ Crispy Potato Pancakes with Meatballs and Quark Dip

413 kcal · 30 min · 4 servings

Ingredients

• 500 g veal mince
• 1 onion
• 3 tbsp chopped parsley
• 200 g white bread (from the day before)
• 3 eggs
• 20 g butter
• 1 tbsp vegetable oil
• salt
• pepper
• 700 g waxy potatoes
• 4 tbsp butter
• 1 tbsp oil
• 1 bunch arugula
• 0.5 bunch thyme
• 250 g cocktail tomatoes
• 1 bunch spring onions
• 250 g sour cream quark
• salt
• pepper

Instructions

1. 1. Soak the white bread in lukewarm water.
2. 2. Peel the onion and chop it finely.
3. 3. Squeeze out the soaked bread and mix it with the minced meat, eggs, parsley, onion, salt, and pepper.
4. 4. Form small, flat meatballs from the mixture.
5. 5. Heat butter and oil in a frying pan.
6. 6. Fry the meatballs until golden brown on all sides.
7. 7. Peel the potatoes and grate them finely.
8. 8. Heat butter and oil in a frying pan again.
9. 9. Form small pancakes from the potato mixture and place them in the hot pan.
10. 10. Fry the pancakes for about four minutes on each side until golden yellow.
11. 11. Wash the tomatoes and cut them in half.
12. 12. Wash the arugula.
13. 13. Place a few arugula leaves on the finished pancakes.
14. 14. Place a meatball on each leaf.
15. 15. Secure a tomato half and a meatball together with a wooden skewer.
16. 16. Garnish the dish with some thyme.
17. 17. Clean the spring onions, wash them, and cut off the ends.
18. 18. Slice the spring onions diagonally into thin rings.
19. 19. Mix the onion rings with quark, salt, and pepper for the dip.

Nutrition per serving

• kcal: 413
• Protein: 23 g · Fett/Fat: 22 g · Carbs: 31 g