Intro
This recipe brings a taste of Germany to your kitchen! Kartoffelpuffer (crispy potato fritters) take centre stage, paired with roasted asparagus and a fresh apple-walnut salad. And let’s not forget the mustard sour cream and apple sage jelly that tie everything together with a tangy-sweet flourish. Serve it up with a Bavarian lager for the ultimate experience—it’s the kind of meal that feels hearty and comforting but still a little special.
Total Time
- Prep Time: 20 minutes (potato grating therapy included)
- Cooking Time: 30 minutes
- Total Time: Just under an hour (but worth every second!)
Serving Size:
- Serves: 2 people generously (or 3 if you’re willing to share)
Ingredients:
- 1 apple (any variety you like—Granny Smith for tartness, or Gala for a touch of sweetness)
- 250g asparagus (the thin, tender kind works best)
- 75g soured cream (feel free to go wild with an extra spoonful if you love it)
- 15g wholegrain mustard (or more if you’re a mustard enthusiast)
- 15ml cider vinegar (zippy and bright—this wakes up the salad)
- 1 echalion shallot (fancy name for a milder, sweeter onion)
- 300g potatoes (fluffy ones like Maris Piper are ideal)
- 50g baby leaf mix (spinach, rocket, or whatever you’ve got handy)
- 40g walnuts (roughly chopped—crunch is key!)
- 37g apple and sage jelly (the unsung hero of this dish)
- 1 tsp honey (just a touch of sweetness for balance)
- 1 tbsp olive oil (plus extra for frying)
- 3 tbsp plain flour
- 1 egg
- Salt and pepper (your best friends in the kitchen)
Instructions:
- Prep the Veggies:
Slice the apple thinly (no peeling needed). Trim the asparagus ends. Mix soured cream and mustard in one bowl; whisk vinegar, sugar, and olive oil in another for the salad dressing. - Grate and Squeeze:
Grate the shallot and potatoes, then squeeze out as much liquid as you can (tea towel or sieve—your choice). - Make the Fritter Mix:
Combine grated potato and shallot with flour, egg, salt, and pepper. Mix until it holds together. - Fry the Fritters:
Heat oil in a pan, spoon in the potato mix, flatten slightly, and fry 4–5 minutes per side until crispy. Repeat for all the batter. - Roast the Asparagus:
Drizzle asparagus with oil, season, and roast at 220°C for 10–12 minutes. - Toss the Salad:
Mix baby leaves, apple slices, and walnuts with the dressing. Keep it light so the leaves don’t wilt. - Serve and Enjoy:
Plate up the fritters, asparagus, and salad. Add dollops of mustard soured cream and apple jelly for dipping.
Tags
potatofrittersvegetarianeasyrecipedinnerideas