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🍰 Quick Potato Pancakes – Arugula Bowl with Pears

426 kcal · 30 min · 4 servings

Ingredients

• firm potatoes 1 kg
• salt 1 tsp
• pepper, white ground pinch
• nutmeg, ground pinch
• olive oil 4 tbsp
• vinegar 1 tbsp
• mustard 1 tsp
• parsley, fresh 1 bunch
• oil 2 tbsp
• pears 3 pcs
• arugula 125 g

Instructions

1. 1. Wash the potatoes thoroughly.
2. 2. Peel the potatoes.
3. 3. Grate the potatoes into a medium-sized bowl using a coarse grater.
4. 4. Season the potato mixture with salt, pepper, and nutmeg.
5. 5. Add 2 tablespoons of olive oil, vinegar, mustard, and 1 tablespoon of water to a separate bowl.
6. 6. Season the dressing with a little salt and pepper.
7. 7. Stir the dressing ingredients well.
8. 8. Wash the parsley.
9. 9. Shake the parsley dry.
10. 10. Finely chop the parsley.
11. 11. Fold the parsley into the finished salad dressing.
12. 12. Squeeze out the excess liquid from the potato mixture.
13. 13. Ideally, wrap the potato mixture in a kitchen towel.
14. 14. Squeeze the mixture firmly with your hands.
15. 15. Heat 2 tablespoons of oil in a pan over medium heat.
16. 16. Place one portion of the potato mixture into the hot pan at a time.
17. 17. Press the mixture flat in the pan.
18. 18. Fry the potato pancakes for about 2 to 4 minutes on both sides until golden brown.
19. 19. Add more oil to the pan if necessary.
20. 20. Wash the pears in the meantime.
21. 21. Remove the core from the pears.
22. 22. Cut the pears into small cubes.
23. 23. Wash the arugula.
24. 24. Spin the arugula dry.
25. 25. Place the arugula and pear cubes into small bowls.
26. 26. Drizzle the dressing over the salad.
27. 27. Add 4 to 5 small potato pancakes to each bowl.

Nutrition per serving

• kcal: 426
• Protein: 7 g · Fett/Fat: 23 g · Carbs: 49 g