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Kartoffelpuffer: German Style Potato Pancakes
Kartoffelpuffer: German Style Potato Pancakes

Kartoffelpuffer: German Style Potato Pancakes

with Asparagus and Apple & Walnut Salad

Mimi Morley
Mimi MorleyPublished on November 12, 2024

Potato pancakes are a very traditional German food. Grated potato, onion, egg and flour make this simple but delicious dish. It's typically served with apple sauce but we're serving them with asparagus and an apple and walnut salad.

Tags:
Veggie
Calorie Smart
Egg(s) not included
New
Climate Conscious
Allergens:
Milk
Mustard
Sulphites
Nuts

The quantities provided above are averages only.

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.

Total45 minutes
Active 35 minutes
DifficultyMedium

Ingredients

serving amount

1 unit(s)

Apple

150 grams

Asparagus

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

Potatoes

50 grams

Baby Leaf Mix

20 grams

Walnuts

(Contains: Nuts May contain traces of: Peanut, Sesame, Nuts)

37 grams

Apple and Sage Jelly

Not included in your delivery

½ tsp

Sugar for the Dressing

1 tbsp

Olive Oil for the Dressing

3 tbsp

Plain Flour

1 unit(s)

Egg

½ tsp

Salt for the Mixture

Nutritional information

Energy (kJ)2351 kJ
Energy (kcal)562 kcal
Fat22.2 g
of which saturates6.5 g
Carbohydrate79.8 g
of which sugars24.8 g
Dietary Fibre9 g
Protein16 g
Salt2.8 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Chopping Board
Baking Tray
Knife
Sieve
Box Grater
Plate
Large Frying Pan

Cooking Instructions and Tips

Get Prepped
1

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.

In a small bowl, combine the soured cream and wholegrain mustard. Season with salt and pepper and mix well.

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

Get Grating
2

Peel and coarsely grate the shallot, then add to a large bowl.

Peel the potatoes and coarsely grate them too.

Pop the potatoes in the centre of a clean tea towel, wrap up 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.

Make the Mixture
3

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.

Time to Fry
4

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

Once hot, place heaped tablespoons of the kartoffelpuffer 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.

Roast the Asparagus
5

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.

When everything's ready, toss the baby leaves, apple and walnuts through the dressing bowl. TIP: Don't add the leaves too early or they'll go soggy.

Serve Up
6

Share your kartoffelpuffer between your plates. Serve the roasted asparagus and apple salad alongside.

Serve with the mustard soured cream and apple and sage jelly for dipping.

Enjoy!

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