Almond And Potato Pancakes With Apple Compote

Name: Almond And Potato Pancakes With Apple Compote
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb potatoes, peeled; 3/4 cup sugar; 4 None apples, peeled, cored, cut into small chunks; 1 None lemon, juice and grated zest; 1 tsp vanilla extract; 2 None eggs; 1 cup cottage cheese; 1 cup all purpose flour; 2 tbsp cornstarch; 1 tsp baking powder; 1/2 cup sliced almonds; 2 oz clarified butter; 1 tsp ground cinnamon; None None powdered sugar, for dusting

Servings: persons

1 lb potatoes, peeled
3/4 cup sugar
4 None apples, peeled, cored, cut into small chunks
1 None lemon, juice and grated zest
1 tsp vanilla extract
2 None eggs
1 cup cottage cheese
1 cup all purpose flour
2 tbsp cornstarch
1 tsp baking powder
1/2 cup sliced almonds
2 oz clarified butter
1 tsp ground cinnamon
None None powdered sugar, for dusting

1
Cook the potatoes in boiling water for 20 mins. Drain, allow to cool and chill overnight.
2
Heat 1/4 cup of sugar in a saucepan until caramelized. Add the apples and lemon juice and simmer for 8 mins. Remove from the heat and allow to cool.
3
Grate the potatoes and mix with the lemon zest, vanilla extract, eggs, cottage cheese, 1/4 cup of sugar and a pinch of salt. Mix in the flour, cornstarch and baking powder and knead with the dough hook of a mixer until smooth. With floured hands, shape into 16 balls and flatten slightly. Place the almonds on a plate and press both sides of the potato cakes into them, so they are well coated.
4
Melt half the butter in a large nonstick skillet and cook the potato cakes, turning for 5 mins until golden brown, adding the remaining butter when necessary.
5
Mix the cinnamon and remaining sugar together and sprinkle over the hot potato cakes. Arrange on serving plates with the apple compote, dust with powdered sugar.

828

kcal

Calories

Fat

110

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 lb potatoes, peeled, 3/4 cup sugar, 4 None apples, peeled, cored, cut into small chunks, 1 None lemon, juice and grated zest, and more.

Yes, Almond And Potato Pancakes With Apple Compote falls under the Breakfast category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!