Leek Potato Pancakes with Cottage Cheese Tomato Dip
Leek potato pancakes served with a cottage cheese tomato dip is a recipe featuring fresh ingredients from the potato pancake category. Try this and other recipes from Spoonsparrow!
Ingredients
- 200 g leek
- 500 g Potatoes
- 2 EL flour
- 1 EL starch
- 1 egg
- Salt
- black pepper (ground)
- nutmeg
- 300 g cottage cheese
- 1 EL tomato puree
- 3 ripe tomatoes
- 4 EL vegetable oil
Instructions
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1.
Wash, trim and finely slice the white and light green parts of the leek into very thin rings. Grate the potatoes finely and mix with the leek, flour, starch, and egg. Season with salt, pepper, and nutmeg.
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2.
Stir the cottage cheese with the tomato purée and season with salt, pepper, and a few drops of Tabasco. Wash, trim, quarter, core, and finely dice the tomatoes. Fold half into the dip.
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3.
Heat some oil in a pan, spoon portions of the potato batter onto it, shape into pancakes, and fry each side for about 5 minutes until golden brown. Plate with the cottage cheese dip and sprinkle with remaining tomato cubes before serving.
