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Potato and sauerkraut pancakes

Everyone knows and loves potato pancakes.
This childhood classic even has different names in different regions.

Today, however, we are talking about an exciting modification of the well-known potato pancakes.
In addition to potatoes, we also added sauerkraut to the dough and fried until crispy.
The result is delicious potato and sauerkraut pancakes!

They taste perfect with a yoghurt dip and can be a main course that can perhaps be supplemented with a salad.
But the small pancakes also cut a great figure as a starter!

We decided to use chickpea flour for the binding. This can be tasted in the raw state, but gives a great bond when frying and is not tasted!
So if you are still skeptical about buying chickpea flour, we can only recommend giving it a try. You can use it to work wonders in other dishes too!
We also use it in Quiche Lorraine or potato gratin, for example.

Kartoffel-Sauerkraut Puffer

Potato and sauerkraut pancakes

Cook Time 20 mins
Total Time 20 mins
Course Hauptgericht, Vorspeise
Servings 2 persons

Ingredients
  

  • 400 g potatoes
  • 180 g sauerkraut
  • 2 tbsp chickpea flour
  • ½ tsp salt
  • 300 g plant-based natural yogurt
  • a few stalks of fresh parsley
  • 3 tbsp oil

Instructions
 

  • Peel and grate the potatoes and mix with the sauerkraut in a bowl.
  • Stir in the chickpea flour and salt.
  • Heat the oil in a non-stick pan over medium heat. If the heat is too high, the sauerkraut will quickly turn too dark.
  • Shape the potato and sauerkraut mixture into buffers, depending on the size of the pan, and fry them until golden brown on both sides in the hot oil.

Notes

A little natural and unsweetened yoghurt and fresh parsley go perfectly with it.

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