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🍽️ Crispy Rutabaga Pancakes

331 kcal · 30 min · 4 servings

Ingredients

• 900 g Swede (1 Swede)
• 70 g Ghee
• 200 g Boiled potato (from the day before)
• 200 g Quark
• Salt
• white pepper
• 0.5 tsp dried marjoram
• 2 tbsp chopped parsley
• 40 g Breadcrumbs

Instructions

1. 1. Wash the rutabaga thoroughly and peel it.
2. 2. Cut the peeled rutabaga into four pieces.
3. 3. Grate the rutabaga pieces coarsely.
4. 4. Heat 20 grams of clarified butter in a pot.
5. 5. Add the grated rutabaga to the hot clarified butter.
6. 6. Sauté the rutabaga for 3 to 5 minutes, turning occasionally.
7. 7. Let the sautéed rutabala cool down.
8. 8. Grate the boiled potatoes finely or press them through a potato ricer.
9. 9. Mix the grated potatoes with the lukewarm rutabaga mixture.
10. 10. Add the quark to the potato-rutabaga mixture.
11. 11. Process everything into a smooth and pliable dough.
12. 12. Season the mixture with marjoram, salt, and pepper.
13. 13. Add fresh parsley and mix it in well.
14. 14. Shape the mixture into 12 flat patties.
15. 15. Roll each patty in breadcrumbs until fully coated.
16. 16. Heat the remaining clarified butter in a frying pan.
17. 17. Fry the pancakes in batches over low heat.
18. 18. Fry each pancake for about 5 minutes on each side until golden yellow.
19. 19. Turn the pancakes during frying to ensure even cooking.
20. 20. Serve the finished pancakes with a fresh salad.

Nutrition per serving

• kcal: 331
• Protein: 12 g · Fett/Fat: 18 g · Carbs: 29 g