hungarian

Baked Potato Pancake with Sour Cream Chive Sauce and Cucumber Salad

Name: Baked Potato Pancake with Sour Cream Chive Sauce and Cucumber Salad
Yield: 1 serving
Cuisine: hungarian
Ingredients: 277 g potato, peeled and grated; 40 g egg; 24 g all-purpose flour; 14 g sunflower oil; 71 g sour cream (20% fat); 8 g chives, chopped; 127 g cucumber, thinly sliced; 10 g white vinegar; 2 g fine salt; 0.79 g black pepper

This baked dish pairs potato, peeled and grated with sour cream, chives, chopped and cucumber, thinly sliced. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Lunch Dinner

Easy

Balanced High satiety Vegetarian

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

16 g Protein

75 g Carbohydrates

32 g Fat

8 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

277g potato, peeled and grated 213 kcal
40g egg 57 kcal
24g all-purpose flour 87 kcal
14g sunflower oil 124 kcal
71g sour cream (20% fat) 141 kcal
8g chives, chopped 3 kcal
127g cucumber, thinly sliced 19 kcal
10g white vinegar 2 kcal
2g fine salt 0 kcal
1g black pepper 2 kcal

Cooking instructions

sunflower oil
Heat the oven to 425 F (220 C). Oil a small baking sheet or cast-iron pan.
potatoeggall-purpose flourchivesfine saltblack pepper
Grate the potato and squeeze out excess moisture. Mix with egg, flour, salt, pepper, and half the chopped chives.
sunflower oil
Spread the mixture into a thin round on the prepared pan, drizzle with oil, and bake 15 minutes.
Flip carefully and bake another 10-12 minutes until crisp and browned.
sour cream (20% fat)chivesfine salt
Mix sour cream with the remaining chives and a small pinch of salt.
sour cream (20% fat)chivescucumberwhite vinegarfine salt
Toss cucumber with vinegar and a pinch of salt. Serve the baked pancake topped with chive sour cream and cucumber salad on the side.