Looking for a quick dinner idea? Prepare delicious potato pancakes with chickpeas!
Ingredients
Potato pancakes:
- Onion – 1 piece
- Curry powder – 0.5 teaspoon
- Black pepper – a pinch
- Sunflower oil – 2 tablespoons
- Salt – a pinch
- Potatoes – 1 kg
- Canned chickpeas – 265 g
Salad:
- Black pepper – a pinch
- Red tomato – 500 g
- Olive oil – 2 tablespoons
- Orange – 0.5 piece
- Salt – a pinch
- Garlic cloves – 2 pieces
Preparation
Step 1: Grate the potatoes Peel and grate the potatoes using a grater with large holes. Drain well and press lightly. Drain and rinse the chickpeas and mash them. Peel and finely chop the onion. Combine 2/3 of the onion with the chickpeas and potatoes, season with curry powder, salt, and pepper.
Step 2: Fry the potato pancakes In a hot pan with a little oil, fry the pancakes for about 3 minutes on each side until crispy. Drain the potato pancakes on paper towels and keep warm until all are fried.
Step 3: Make the salad Meanwhile, clean and slice the tomatoes. Peel and thinly slice the garlic. Mix both ingredients with the remaining onion. Combine the juice from half of the orange with olive oil, salt, and pepper. Add to the salad, mix well, and serve with the potato pancakes.
