hungarian

Crispy Potato Pancakes with Garlic Yogurt and Cucumber-Dill Salad

This pan-fried dish pairs plain greek yogurt with cucumber, thinly sliced, fresh dill, chopped and garlic, minced. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Lunch

Easy

Balanced High satiety Vegetarian Gluten free

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

32 g Protein

71 g Carbohydrates

28 g Fat

8 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

321g potatoes, peeled 247 kcal
45g egg 64 kcal
20g olive oil 177 kcal
178g plain greek yogurt (2%) 130 kcal
142g cucumber, thinly sliced 21 kcal
5g fresh dill, chopped 2 kcal
5g garlic, minced 7 kcal
9g lemon juice 3 kcal
3g salt 0 kcal
1g black pepper 2 kcal

Cooking instructions

potatoes
Grate the potato and squeeze out excess liquid with a clean towel.
potatoesegggarlicsaltblack pepper
Mix grated potato with egg, salt, pepper, and half of the minced garlic.
olive oil
Heat the oil in a skillet and fry small pancakes 3-4 minutes per side until deep golden and crisp; drain briefly on a plate.
plain greek yogurt (2%)garliclemon juicesalt
Stir yogurt with lemon juice, remaining garlic, and a pinch of salt for a quick sauce.
plain greek yogurt (2%)cucumberfresh dillgarlicsalt
Toss cucumber with dill and a pinch of salt; serve pancakes topped with garlic yogurt and cucumber-dill salad.