FRIJE

Name: Potato pancakes with a duo of spreads
Prep time: 45 min
Cook time: 10 min
Yield: 4 servings
Ingredients: 2 large tomato; 0.5 cucumber; 1 yellow bell pepper; 1 bunch of green onion; 100 g of pitted black olive; 300 g of cream cheese; 250 g of button mushroom; 2 tablespoon of lemon juice; 200 g of artichoke heart; 2 tablespoon of fine herbs; 6 tablespoon of oil; 500 g of potato; 0.5 onion; 50 g of flour; 50 g of breading; salt (according to taste); pepper (according to taste)

<< recipes

Potato pancakes with a duo of spreads

Vegetarian

Course: Main course

Preparation time: 45 minutes

Cooking time: 10 minutes

Cost per serving: 1,70 €

Energy: 761 kcal / serving

Nutritional score:

Instructions

1. Remove the stem from the tomatoes. Make a cross-shaped incision on the other end. Blanch the tomatoes, peel them, remove the seeds, and dice them.
Peel the cucumber and cut it into pieces.
2. Wash the bell pepper and remove the stem. Cut it in half, remove the seeds, and cut it into pieces.
Clean the spring onions, rinse them, and slice them. Drain the olives and cut them into pieces. Blend everything together. Mix it with half of the cream cheese.
Season with salt, pepper, and paprika powder.
3. Wash the mushrooms, pat them dry, slice them, and sprinkle them with lemon juice. Drain the artichoke hearts and cut them into pieces. Blend the herbs with the artichokes, mushrooms, and oil.
Incorporate the remaining cream cheese. Season with salt, pepper, and paprika powder.
4. Wash the potatoes, peel them, and grate them. Peel the onion and mix it with the grated potatoes.
Add the flour and breadcrumbs, mix well, and add salt. Shape the mixture into pancakes and fry them in hot oil. When they are golden brown, drain them on paper towels.
5. Spread the bell pepper or mushroom mixture on each pancake.
Stack two pancakes together and serve.