Gourmet German Vegetarian Potato Pancakes with Creamy Kale Sauce and Crispy Brussels Sprouts

Allergens

Contains no common allergens unless specified.

Ingredients

• 2 large potatoes, peeled and grated 1 medium onion, finely chopped 2 cloves garlic, minced 2 eggs 1/4 cup all
• purpose flour 1 teaspoon baking powder Salt and pepper, to taste Oil for frying 4 cups fresh kale, washed and chopped 1/2 cup vegetable broth 1/2 cup cashew cream 1 tablespoon lemon juice 8 Brussels sprouts, trimmed and halved 2 tablespoons olive oil Salt and pepper, to taste

Instructions

1. In a large bowl, combine the grated potatoes, onion, garlic, eggs, flour, baking powder, salt, and pepper. Mix well until all ingredients are incorporated.
2. Heat about 1/2 inch of oil in a frying pan over medium heat. Once hot, carefully drop spoonfuls of the potato mixture into the oil to form pancakes. Fry for 3 4 minutes per side or until golden brown and crispy. Remove from the pan and set aside on paper towels to drain.
3. In a blender, combine kale, vegetable broth, cashew cream, and lemon juice. Blend until smooth and creamy. Season with salt and pepper to taste. Set aside.
4. Preheat oven to 400°F (200°C). Toss Brussels sprouts in olive oil, salt, and pepper. Spread them on a baking sheet and roast for 15 20 minutes or until crispy and golden brown. Remove from the oven and set aside.
5. To plate, place two potato pancakes on each of two plates, stacking them slightly offset. Drizzle the creamy kale sauce over the top and around the pancakes. Arrange roasted Brussels sprouts alongside the pancakes and sauce.

Chef’s Insight

The combination of creamy kale sauce and crispy Brussels sprouts adds texture and flavor contrast to the rich potato pancakes, creating a truly gourmet dining experience.

Notes

Serve with a glass of German Riesling wine for an authentic experience.