Stuffed potato pancakes
- 1 pack (150 g) breakfast bacon
- 1 EL Oil
- 8 (approx. 480 g) frozen potato pancakes
- 100 g Rocket salad
- 3 tomatoes
- Salt
- Pepper
- 4 (à 20 g) Emmental sliced cheese
- rocket and tomato wedges
30 minutes
lei cht
- 1.
- Fry the bacon in a dry pan over medium heat until crispy. Take out of the pan. Possibly. add more oil to the pan and fry the potato fritters in the frying fat for about 6 minutes on each side. In the meantime, clean, wash, drain and roughly chop the rocket, except for something to sprinkle. Clean, wash, dry and slice tomatoes. Cover half of the potato pancakes with bacon, rocket and tomatoes. Season with salt and pepper and top each with a slice of cheese. Place the remaining potato pancakes on top as a lid and heat in a closed pan over medium heat for 3-4 minutes until the cheese has melted. Cut the rest of the rocket into fine strips and sprinkle the filled potato pancakes with it. Serve garnished with rocket and tomato wedges if you like
1 person approx:
- 480 kcal
- 2020 kJ
- 14 g protein
- 33 g fat
- 31 g carbohydrates
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