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Crisp Potato Pancake with Stewed Apples and Quark

This pan-fried dish pairs russet potato, peeled and grated with apple, peeled and diced, quark and egg. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Breakfast
Medium
Balanced High satiety Vegetarian
300 kcal 2000 kcal
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Estimated macros per portion

32 g Protein
94 g Carbohydrates
18 g Fat
9 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

  • 253g russet potato, peeled and grated 195 kcal
  • 48g egg 69 kcal
  • 16g all-purpose flour 58 kcal
  • 14g unsalted butter 100 kcal
  • 158g apple, peeled and diced 82 kcal
  • 8g lemon juice 2 kcal
  • 11g honey 33 kcal
  • 158g quark 106 kcal
  • 2g salt 0 kcal
  • 1g black pepper 2 kcal

Cooking instructions

  1. russet potatoapple
    Coarsely grate the potato and squeeze very dry in a clean towel. Grate the apple; squeeze lightly so it is not watery.
  2. russet potatoeggall-purpose floursaltblack pepper
    In a bowl, mix grated potato with egg, flour, salt, and pepper.
  3. russet potatounsalted butter
    Heat 1/2 the butter in a nonstick skillet over medium-high heat. Press the potato mixture into a thin 18-20 cm pancake and cook 4-5 minutes until deep golden.
  4. unsalted butter
    Flip carefully, add remaining butter around the edges, and cook 4-5 minutes more until crisp and cooked through.
  5. applelemon juicehoney
    In a small pot, simmer apple cubes with lemon juice, honey, and a splash of water (2-3 tbsp) for 6-8 minutes until soft and glossy.
  6. russet potatoapplequark
    Serve the potato pancake topped with warm apples and a side of quark.

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