Kartoffelpuffer mit Senfsoße und Rucola (Potato Pancakes with Mustard Sauce and Arugula)
Warning: Do not attempt to make this Kartoffelpuffer mit Senfsoße und Rucola recipe at home unless you enjoy culinary disasters and feeding brave tasters.
Servings 3
Calories 550kcal
Equipment
- Large pot for boiling potatoes
- Grater or food processor
- Pan for frying potato pancakes
- Blender or food processor for mustard sauce
- spatula
Ingredients
- 600 g potatoes peeled and grated
- 1 onion grated
- 2 cloves garlic minced
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 100 g all-purpose flour
- 150 ml plant-based milk such as soy milk or almond milk
- 2 tablespoons apple cider vinegar
- 2 tablespoons Dijon mustard
- 1 teaspoon whole-grain mustard
- 1 tablespoon vegan mayonnaise optional
- 100 g Rucola arugula leaves
- Vegan oil for frying
Instructions
- Boil the grated potatoes in water for 2-3 minutes, then drain and let cool.
- In a bowl, mix the cooled potatoes, grated onion, minced garlic, flour, salt, and pepper.
- Add the plant-based milk and apple cider vinegar to the potato mixture and mix well.
- Heat a non-stick pan with vegan oil and form the potato mixture into 6-8 pancakes. Fry until golden brown and crispy.
- For the mustard sauce, blend the Dijon mustard, whole-grain mustard, and vegan mayonnaise (if using) with a little water until smooth.
- Serve the potato pancakes hot with the mustard sauce and a side of Rucola leaves.
Notes
Serving suggestions:
For Kartoffelpuffer mit Senfsoße und Rucola, I recommend a refreshing Berliner Weisse beer to complement the tangy mustard flavors and crispy potato pancakes. The beer's tartness and effervescence will cut through the richness of the dish. For an alcohol-free option, a simple Apfelschorle (apple spritzer) made with sparkling water and apple juice will cleanse the palate between bites. The sweetness of the apple will balance the peppery arugula and savory potatoes, creating a delightful harmony of flavors. Both drinks are easy to prepare and pair perfectly with this traditional German-inspired meal.
Allergens:
- Mustard (from Dijon mustard and whole-grain mustard)
- Wheat, Gluten (from all-purpose flour)
Emission Hotspots:
- The food waste that this recipe produces because the Kartoffelpuffer are inedible
Sustainability tips:
- Choose a different recipe to avoid food waste
- Source your potatoes from the local farmers market, or your own garden
- Walk or bike to the supermarket and farmer’s market
- Your guinea pigs 🐹 will be happy to eat any leftover rucola