Sweet Potato Pancakes with Pumpkin Seed Oil Sour Cream Dip and Vogerlsalad




Rating: 3.40 / 5.00 (236 Votes)


Total time: 45 min

Servings: 4.0 (servings)

For the buffers:











For the dip:







For the salad:






Instructions:

For the sweet potato pancakes with pumpkin seed oil sour cream dip and Vogerlsalat first peel sweet potatoes. Coarsely grate with a grater and mix with cream cheese, egg, breadcrumbs and parsley. Season with salt, pepper and nutmeg. Allow to swell for a few minutes.

Mix sour cream with some chopped dill, pumpkin seed oil, salt and pepper until smooth and set aside.

Moisten palms with a little water, form balls from the sweet potato mixture, flatten and fry in a pan with a little olive oil until golden brown on both sides.

Wash Vogerlalat, marinate with apple cider vinegar and olive oil tenderly. Roast pumpkin seeds without fat and chop coarsely.

Serve sweet potato pancakes with pumpkin seed oil sour cream dip and Vogerlsalat sprinkled with the pumpkin seeds.

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