Kartoffelpuffer: German Potato Pancakes
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Kartoffelpuffer: German Potato Pancakes

with Asparagus and Apple Walnut Salad

Calorie Smart

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time45 minutes
Cooking time35 minutes


serving amount

1 unit(s)


150 grams


75 grams

Soured Cream

(Contains Milk)

17 grams

Wholegrain Mustard

(Contains Mustard)

15 milliliter(s)

Cider Vinegar

(Contains Sulphites)

1 unit(s)

Echalion Shallot

450 grams


50 grams

Baby Leaf Mix

20 grams


(Contains Nuts May contain Peanut, Sesame, Nuts)

25 grams

Apple and Sage Jelly

Not included in your delivery

1 tbsp

Olive Oil for the Dressing

½ tsp

Sugar for the Dressing

3 tbsp

Plain Flour

1 unit(s)


½ tsp

Salt for the Mixture


Nutritional information

Energy (kJ)2292 kJ
Energy (kcal)548 kcal
Fat22.2 g
of which saturates6.5 g
Carbohydrate76.2 g
of which sugars21.3 g
Protein16 g
Salt2.79 g
Always refer to the product label for the most accurate ingredient and allergen information.


Chopping Board
Baking Tray
Box Grater
Large Frying Pan



Preheat your oven to 220°C/200°C fan/gas mark 7. 

Quarter, core and thinly slice the apple (no need to peel).

Trim the bottom 2cm from the asparagus and discard.

Combine the soured cream and wholegrain mustard in a small bowl. Season with salt and pepper and mix well.

In a large bowl, combine the the cider vinegar, olive oil and sugar for the dressing (see pantry for both amounts). Season with salt and pepper and mix together.


Peel and grate the shallot on a coarse box grater. Pop the onion into a large bowl.

Peel the potatoes and grate them coarsely too.

Pop the potatoes in the centre of a clean tea towel, wrap and squeeze out as much of the potato liquid as possible.

Alternatively, pop the potatoes in a sieve over a sink with a sprinkle of salt. Press down with the back of a spoon to squeeze out as much liquid as possible.


Once you have removed as much of the moisture as possible in the potatoes, transfer to the onion bowl.

Add the flour, egg and salt (see pantry for all).

Season with pepper and mix together until well combined.


Heat a large frying pan to medium-high heat with enough oil to coat the bottom. 

Once hot, place heaped tablespoons of the fritter mixture (in batches) into the pan. Flatten them slightly with the back of your spoon, then fry until golden and cooked through, 4-5 mins each side. TIP: Don't flip them too early, they need time to set. 

Once cooked, transfer to a plate lined with kitchen paper.

Keep cooking in batches until all the mixture is used up - you should get 4-5 pancakes per person. TIP: Add extra oil in between batches if needed.


While your fritters are cooking, pop the asparagus onto a baking tray.

Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer.

Roast the asparagus on the middle shelf of your oven until tender, 10-12 mins.

Once everthing is ready, toss the baby leaf, apple and walnuts through the dressing bowl. TIP: Don't add the leaves too early or they'll go soggy.


Share the German-style potato pancakes between serving plates. Serve the roasted asparagus and apple salad alongside.

Add a dollop of the mustard soured cream and the apple and sage jelly for dipping to finish.