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🍽️ Crispy Asparagus-Potato Pancakes with Fresh Chive Yogurt Dip

246 kcal · 30 min · 4 servings

Crispy Asparagus-Potato Pancakes with Fresh Chive Yogurt Dip Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Peel the potatoes and wash them thoroughly.
  2. 2. Grate the potatoes finely using a grater.
  3. 3. Squeeze the grated potatoes firmly in a clean kitchen towel to remove excess liquid.
  4. 4. Wash the chives and shake them dry.
  5. 5. Cut the chives into fine rings.
  6. 6. Wash the asparagus thoroughly.
  7. 7. Peel the bottom third of the asparagus stalks.
  8. 8. Cut off the woody, lower ends of the asparagus.
  9. 9. Grate the asparagus stalks finely using a grater.
  10. 10. Add the grated asparagus pieces and the eggs to the potato mixture.
  11. 11. Mix all ingredients well together.
  12. 12. Season the mixture with salt, pepper, and freshly grated nutmeg.
  13. 13. If the mixture seems too wet, stir in some flour to bind it.
  14. 14. Heat the butter in a frying pan.
  15. 15. Take one tablespoon of the potato-asparagus mixture and place it in the hot pan.
  16. 16. Press the portion flat to form a pancake.
  17. 17. Fry the pancake on the first side for about 4 to 5 minutes until golden brown.
  18. 18. Turn the pancake and fry it on the second side for another 4 to 5 minutes until golden brown.
  19. 19. Keep the finished pancakes warm in the preheated oven at 80 degrees Celsius (convection 60 degrees Celsius or gas mark 1).
  20. 20. Repeat the frying process with the remaining mixture.
  21. 21. Mix the yogurt and quark in a bowl.
  22. 22. Fold the cut chive rings into the yogurt-quark mixture.
  23. 23. Season the dip with salt and pepper.
  24. 24. Add a splash of lemon juice and taste to adjust the seasoning.
  25. 25. Arrange the warm pancakes on the plates.
  26. 26. Serve the pancakes together with the fresh chive dip.

Nutrition per serving