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Potato patties with sauteed vegetables and herb cream
Dinner

Potato patties with sauteed vegetables and herb cream

Soft potato patties with lightly sauteed vegetables and a fresh herb cream — warm, simple and honest everyday food.

EverydayFamily TimeDinnerAutumnWinterKartofler
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Rate:
1.0 (1)
40 min total
4 servings
Very Easy

Ingredients

servings
Units

  • Potato patties

    • 1.4 lb Potatoes
    • 1 stk Onion, finely grated
    • 1 stk Egg
    • 2 tbsp Flour or breadcrumbs
    • 1 tsp Bouillon powder or fine salt
    • 1 knsp Freshly ground pepper

  • Vegetable saute

    • 0.5 stk White cabbage, finely shredded
    • 2 stk Carrots, in thin strips
    • 1 stk Onion, in wedges
    • 1 tbsp Butter or oil
    • 1 skv Lemon, to taste

  • Herb cream

    • about 0.8 cup Low-fat or plain yoghurt
    • 1 tbsp Chives, finely chopped
    • 1 fed Garlic, finely grated
    • 1 tsp Salt

Instructions

  1. 1

    Prepare the potatoes

    1. Peel the potatoes and cut them into rough pieces.
    2. Rinse the potatoes briefly under cold water.
    10 min
    KnifeCutting Board
  2. 2

    Boil the potatoes

    1. Place the potatoes in a pot and cover them with water.
    2. Add a little salt and bring the water to a boil.
    3. Boil the potatoes for 12–15 minutes until completely tender.
    15 min
    Medium heat
    Pot
  3. 3

    Steam the potatoes dry

    1. Drain the potatoes in a colander.
    2. Return the potatoes to the warm pot.
    3. Let them steam dry without a lid for 2–3 minutes.
    3 min
    Pot
  4. 4

    Make the herb cream

    1. Chop the chives finely and press the garlic.
    2. Stir the yoghurt together with chives, garlic and salt.
    3. Adjust the seasoning and place the herb cream in the fridge.
    4 min
    BowlKnifeCutting Board
  5. 5

    Make the potato mixture

    1. Roughly mash the warm potatoes in a bowl.
    2. Grate the onion finely and stir it into the mash.
    3. Add egg, flour or breadcrumbs, bouillon powder and pepper.
    4. Mix the dough until soft but shapeable.
    5 min
    Bowl
  6. 6

    Shape and fry the potato patties

    1. Heat oil or butter in a pan over medium heat.
    2. Shape small patties with a spoon and place them in the pan.
    3. Fry the patties 3–4 minutes on each side until golden.
    4. Place the finished patties on a plate and keep them warm.
    12 min
    Medium heat
    Pan
  7. 7

    Prepare the vegetables

    1. Cut the onion into thin wedges.
    2. Cut the carrots into fine strips.
    3. Shred the white cabbage finely.
    5 min
    KnifeCutting Board
  8. 8

    Saute the vegetables

    1. Heat butter or oil in the pan.
    2. Fry onion, carrots and cabbage over medium heat.
    3. Toss regularly until the vegetables are tender but still have bite.
    4. Season with salt and a squeeze of lemon.
    8 min
    Medium heat
    Pan
  9. 9

    Plate and serve

    1. Arrange the potato patties on plates.
    2. Arrange the sauteed vegetables alongside.
    3. Serve the herb cream on top or in a bowl on the side.
    2 min

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Details

Nutrition

Calories

520kcal

Protein

16g

Fat

14g

Carbs

78g

Serving Size

400g

Dietary

Allergens

ÆgMælk (i yoghurt)

Serving

Suggestions

  • • Serve on a platter
  • • Top with fresh herbs

Drink Pairings

  • • Alkoholfri: Lemon water

Side Pairings

  • • Crisp salad

Dessert Pairings

  • • Light fruit

Storage

Fresh

  • • Duration: 3 days
  • • Temperature: 5°C
  • • Method: Store in an airtight container

Frozen

  • • Duration: 2 months
  • • Temperature: -18°C
  • • Method: Freeze the patties separately

Reheating

  • • Pan: Reheat over medium heat in a little butter (Medium heat)

Tips

Preparation

  • • Day-old potatoes give the best texture.

Cooking

  • • Fry over medium heat for a crisp surface.

Serving

  • • The herb cream tastes better after 10 minutes in the fridge.

Variations

Flavor

  • More garlic
  • Fresh lemon

Health

  • Light yoghurt version
  • Extra vegetables

Method

  • Baked patties

Toppings

  • Fresh herbs

Author

N

Nordmad

Nordisk hverdagsmad med ro.

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Comments

Author

N

Nordmad

Nordisk hverdagsmad med ro.