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Potato pancake

Iceberg lettuce salad


Total: 20 min


10 min


10 min


1 serving
  • 200 g potato
  • 150 g Batavia lettuce
  • 1 Eggs
  • 15 mL Olive oil
  • 15 mL Canola oil
  • 5 mL White wine vinegar
  • 1 teaspoon Mustard wholegrain
  • 1 pinch Salt
  • 1 pinch Pepper


  • Peel and wash the potatoes, dry and grate them.
  • Wrap them with a cloth, press them several times to remove water and let stand for 10 minutes.
  • Remove the juice again.
  • Add the egg and mix thoroughly. Add salt and pepper.
  • Heat the oil in a frying pan.
  • Add 2 tablespoons of the mixture, giving the form of a pancake.
  • Brown on each side and repeat the process until the dough is completely used.
  • Keep it in a warm place.
  • Wash and drain the iceberg lettuce.
  • Prepare the vinaigrette in a salad bowl and put in the iceberg lettuce leaves.
  • Serve the kartoffelpuffer (potato pancake) along with the iceberg lettuce salad.

Recipe tips

  • When cooking, favour and alternate vegetable oils such as olive oil and canola oil.