Broccoli and Potato Fritters
4 servings
30 minutes
Broccoli and potato pancakes are a refined blend of tenderness and a crispy crust, embodying the elegance of French cuisine. Broccoli adds a light freshness that harmonizes with the softness of potatoes, creating an airy texture inside and an appetizing golden crust outside. The addition of nutmeg and paprika gives them a sophisticated aroma with subtle spicy notes. Historically, this recipe stems from the tradition of transforming simple vegetables into exquisite dishes, showcasing the mastery of European gastronomy. These pancakes pair perfectly with chilled yogurt, sour cream, or even milk, creating an unparalleled sense of comfort and coziness. A great choice for both breakfast and an elegant dinner.
1
We beat the eggs with salt and spices, add cabbage and garlic, and mix again. Since my cabbage was frozen, I boiled it a little and then broke it into small florets. Then we add grated potatoes and mix everything again.
- Chicken egg: 2 pieces
- Salt: to taste
- Paprika: to taste
- Broccoli cabbage: 6 pieces
- Garlic: 1 clove
- Potato: 1 piece
2
Fry the pancakes on both sides, place them on a paper towel to absorb excess fat. Serve with sour cream (yogurt) or milk.
- Wheat flour: 60 g