Potato pancakes with beet greens
A delicious combination of potatoes with young, crispy beet greens and aromatic, fresh dill.
Preparation: 30 min
Easy
Preparation: 30 min
Easy
Ingredients:
- 1 g ground black pepper
- 100 g swiss chard
- 100 g Onion, raw
- 12 g garlic
- 12 g salt
- 60 g chicken eggs, whole
- 90 g wheat flour, type 550
- 100 g Oil, rapeseed
- 40 g Dill
- 450 g Potato, long stored
Method of cooking:
- Add 40 grams of dill cut every 3 cm to a clean and dry bowl. Chop for 5 seconds at a speed of 20 rotations.
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