Potato Pancakes with White Cabbage Salad

Time

35 mins

SErves

2 (10 small pancakes)

Calories

551 kcal

Carbs

66 g

Protein

12 g

Fat

24 g

Ingredients

For the potato pancakes

  • 300 g potatoes, waxy
  • 300 g carrots
  • 120 g onions
  • 40 g cashews
  • 3 tsp potato starch
  • 1 tbsp fine yeast flakes
  • Crystal salt and pepper from the mill
  • 6 tbsp peanut oil, heat-resistant

For the white cabbage salad

  • 1 tbsp mint, chopped
  • 200 g white cabbage
  • 1 apple
  • 100 g soy yoghurt
  • 1 tsp coconut blossom sugar

Instructions

These delicious potato pancakes with carrots taste slightly spicy with a sweet note. They’re also very easy to prepare and ready to serve in just 35 minutes!

Step 1

Peel the potatoes, grate them coarsely and squeeze out the liquid; peel the carrots and grate them coarsely; peel the onions, cut them in half and cut them into very fine strips; Finely grind 40 g cashews. Mix all prepared ingredients with 3 teaspoons of potato starch and 1 tablespoon of fine yeast flakes in a bowl; season with salt and pepper. Then preheat the oven to 160 °C convection.

Step 2

Form 10 pancakes from the potato mixture. Then heat a pan with 3 tablespoons of peanut oil over medium heat and fry 5 pancakes on both sides until golden brown. Then remove from the pan and keep warm in the oven.

Heat the pan again with 3 tablespoons of peanut oil and do the same with the remaining 5 pancakes.

Step 3

Meanwhile, for the white cabbage salad, finely chop 1 tablespoon of mint; Cut/slice 200 g white cabbage into very fine strips; coarsely grate the apple into sticks.

Then mix 100 g yoghurt with 1 tsp coconut blossom sugar and the chopped mint in a bowl; season with salt and pepper. Then fold in the white cabbage strips and the apple sticks and mix thoroughly.

Arrange the potato pancakes and serve with the salad.

Updated on: 16 Nov, 2025
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