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.
Potato and sauerkraut pancakes
- 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
- 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.