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🍰 Leek Pancakes with Autumn Apple Potato Salad

598 kcal · 30 min · 4 servings

Leek Pancakes with Autumn Apple Potato Salad Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Whisk flour, baking powder, oat drink, water, and a pinch of salt together in a bowl.
  2. 2. Place the pancake batter mixture in the refrigerator for about 30 minutes.
  3. 3. Cover the potatoes in a pot with salted water.
  4. 4. Bring the water to a boil, cover the pot, and cook the potatoes on medium heat for about 15 minutes.
  5. 5. Halve and peel the onions and chop them into coarse cubes.
  6. 6. Bring vegetable broth, vinegar, mustard, and the onion cubes to a boil in a pot.
  7. 7. Puree the onion mixture finely with an immersion blender.
  8. 8. Drain the cooked potatoes in a sieve.
  9. 9. Peel the warm potatoes and cut them into bite-sized pieces.
  10. 10. Wash the chives, shake them dry, and chop them finely.
  11. 11. Add the potatoes, two-thirds of the chives, and the oil to the onion soup.
  12. 12. Let the potato salad mixture steep for about 1 hour.
  13. 13. Halve the leeks lengthwise and remove the root ends.
  14. 14. Slice the leeks into thin rings.
  15. 15. Thoroughly wash the leek rings in a sieve.
  16. 16. Heat 1 tablespoon of margarine in a frying pan over medium heat.
  17. 17. Sauté one-quarter of the leek amount for about 2 minutes.
  18. 18. Distribute the leeks evenly in the pan.
  19. 19. Pour one ladleful of pancake batter evenly over the leeks.
  20. 20. Swirl the pan to ensure the batter covers all gaps.
  21. 21. Fry the pancake for 1 to 2 minutes until golden brown, firm, and releasing from the bottom.
  22. 22. Carefully flip the pancake and fry for another 1 minute until golden brown on the other side.
  23. 23. Set the finished pancake aside and repeat the process with the remaining batter.
  24. 24. Wash the arugula in a sieve and let it drain.
  25. 25. Wash the apple, remove the core, and cut it into small pieces.
  26. 26. Wash the radishes, remove the ends, and dice them.
  27. 27. Halve the lemon and squeeze out 3 tablespoons of juice.
  28. 28. Mix the potatoes, arugula, apple pieces, radishes, and lemon juice together in a bowl.
  29. 29. Season the potato salad with salt and pepper to taste.
  30. 30. Serve each leek pancake with a portion of potato salad and sprinkle with the remaining chives.

Nutrition per serving