Recipe for Fit Potato Pancakes with Chanterelle Sauce

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x portion

NaN g

576 kcal

x g

1 kcal

575.5

Calories

12.9g

Prot.

37.0g

Fat

49.4g

Carbs

Ingredients (servings):

Converted ingredients are going to appear on the shopping list

Potato2× portion (360 g)
Chanterelles4× handful (240 g)
Onion10× slice (100 g)
Cream, fresh, single10× teaspoon (80 g)
Eggs chicken1× portion (60 g)
Olive oil5× tablespoon (50 g)
Spelt flour0.75× tablespoon (11.3 g)
Garlic2× clove (10 g)
Dill, fresh2× tablespoon (10 g)
Salt1× teaspoon (3 g)
Potato flour0.5× teaspoon (3 g)
Nutmeg, ground1× pinch (2 g)
Pepper, black1× pinch (1 g)

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How to make Fit Potato Pancakes with Chanterelle Sauce

1. Wash and peel the potatoes, then cut them into medium cubes.
2. Place the potatoes into the blender and blend into a smooth paste. You can also skip the step of cutting them into cubes and grate them on a fine grater.
3. Transfer the potato mixture to a fine-mesh strainer set over a bowl and leave the potatoes for at least 30 minutes to drain the water. Occasionally press down on the potatoes with a spoon to speed up the process.
4. Meanwhile, prepare the chanterelle sauce. Wash and dry the chanterelle mushrooms, and chop the onion and garlic.
5. Heat olive oil in a pan (1/5 of the total amount). Sauté half of the onion and garlic (leave the rest for the pancakes) for about 3 minutes. Add the chanterelles and sauté for about 7 minutes (all excess liquid should evaporate). During cooking, season with salt, pepper, and nutmeg.
6. In a glass, mix the cream with the potato starch. Pour the cream into the pan with the chanterelles and bring the sauce to a boil, stirring. Cook for about 3-5 minutes so the sauce reduces and thickens slightly. Finally, add freshly chopped dill (save some for garnish at the end).
7. Transfer the drained potatoes to a dry bowl. Slowly pour out the water from the bowl with the potatoes, but add back the starch that settled at the bottom of the bowl to the potatoes. Add the egg, remaining flour, onion, garlic, salt, pepper, and nutmeg. Mix everything together.
8. Heat the olive oil well in a pan. Use about 7g of olive oil for each spoonful of pancakes. Fry the pancakes on both sides without covering. If you want crispy pancakes, use more oil, but remember that the calorie count will increase significantly.
9. Serve the pancakes with the chanterelle sauce and chopped fresh dill!

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Recipe for Fit Potato Pancakes with Chanterelle Sauce

How to make Fit Potato Pancakes with Chanterelle Sauce

1. Wash and peel the potatoes, then cut them into medium cubes.

2. Place the potatoes into the blender and blend into a smooth paste. You can also skip the step of cutting them into cubes and grate them on a fine grater.

3. Transfer the potato mixture to a fine-mesh strainer set over a bowl and leave the potatoes for at least 30 minutes to drain the water. Occasionally press down on the potatoes with a spoon to speed up the process.

4. Meanwhile, prepare the chanterelle sauce. Wash and dry the chanterelle mushrooms, and chop the onion and garlic.

5. Heat olive oil in a pan (1/5 of the total amount). Sauté half of the onion and garlic (leave the rest for the pancakes) for about 3 minutes. Add the chanterelles and sauté for about 7 minutes (all excess liquid should evaporate). During cooking, season with salt, pepper, and nutmeg.

6. In a glass, mix the cream with the potato starch. Pour the cream into the pan with the chanterelles and bring the sauce to a boil, stirring. Cook for about 3-5 minutes so the sauce reduces and thickens slightly. Finally, add freshly chopped dill (save some for garnish at the end).

7. Transfer the drained potatoes to a dry bowl. Slowly pour out the water from the bowl with the potatoes, but add back the starch that settled at the bottom of the bowl to the potatoes. Add the egg, remaining flour, onion, garlic, salt, pepper, and nutmeg. Mix everything together.

8. Heat the olive oil well in a pan. Use about 7g of olive oil for each spoonful of pancakes. Fry the pancakes on both sides without covering. If you want crispy pancakes, use more oil, but remember that the calorie count will increase significantly.

9. Serve the pancakes with the chanterelle sauce and chopped fresh dill!