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🍽️ Skyr-Basilikum-Pancakes with Tomato Salad
475 kcal · 30 min · 4 servings
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Ingredients
- Potatoes, mainly waxy 500 g
- Salt pinch
- Basil, fresh 40 g
- Cherry tomatoes 500 g
- Spring onions 2 pcs.
- Olive oil 3 tbsp
- Balsamic vinegar, light 2 tbsp
- Pepper, black ground pinch
- Sugar pinch
- Skyr, plain 250 g
- Eggs 2 pcs.
- Sunflower oil 4 tbsp
Instructions
- 1. Wash the potatoes thoroughly, peel them, and cut them into cubes. Bring to a boil in a pot with salted water and cook covered for about 20 minutes.
- 2. Wash the basil, dry it, separate the leaves from the stems, and cut them into fine strips. Wash the tomatoes and halve them. Trim the spring onions, dry them, remove the root ends, and cut them into rings.
- 3. In a bowl, mix the tomatoes with the spring onions and half of the basil. Season with olive oil, balsamic vinegar, salt, pepper, and sugar.
- 4. Drain the cooked potatoes and mash them into puree using a potato press or a masher. Mix this with the skyr, one egg, the remaining basil, salt, and pepper. Add a little flour if needed.
- 5. Heat oil in a pan and, in batches, form the potato mixture into flat cakes about 5 cm large using a spoon. Fry the flat cakes for about 3 minutes on both sides until golden brown, then remove them from the pan. Repeat with the remaining batter until everything is used up.
- 6. Serve the skyr basil pancakes together with the tomato salad. Enjoy your meal!
Nutrition per serving
- kcal: 475
- Protein: 21 g · Fett/Fat: 25 g · Carbs: 37 g