Potato and Olive Pancakes

Crispy pancakes with potatoes and olives, served with a fresh cauliflower salad and green pistou dressing. Finished with high-quality MANI olive oil, this is an uncomplicated, Mediterranean-inspired dish perfect for any occasion.

Recipe: Lena from Mein Leckeres Leben

Ingredients:

For the potato and olive pancakes

• 700 g floury potatoes
• 2 organic free-range eggs
• 150 ml buttermilk
• 100 g light spelt flour
• 1/2 tsp cream of tartar baking powder
• 1 handful of fresh herbs (dill or parsley)
• 1/2 organic lemon, zest
• 120 g MANI green olives al naturale, sliced
• 2-3 tablespoons MANI extra virgin olive oil, Selection
• 120 g sheep's cheese, coarsely crumbled
• Salt, pepper

To serve

• 4 small organic free-range eggs

For the cauliflower salad with pistou dressing

• 1 small cauliflower
• 1 large bunch of basil
• 2-3 cloves of MANI Garlic in Olive Oil
• 30 g Parmesan
• 30 g almonds or pine nuts
• 100 ml MANI extra virgin olive oil, Selection
• Juice of 1 lemon
• Salt, pepper
• 1/2 bunch of radishes

Preparation:

For the potato and olive pancakes

1. Boil the potatoes with their skins on until soft, let them steam dry, peel them and coarsely grate them into a large bowl.
2. Mix with the remaining ingredients and season well.
3. Heat a little olive oil in a pan and cook the batter in portions to make pancakes – fry each side for about 3 minutes over medium heat until golden brown. Keep warm, covered, in the oven until ready to serve.
4. Just before serving, fry four eggs with a little olive oil to make sunny-side-up eggs and serve them on the pancakes.

For the cauliflower salad with pistou dressing

1. For the pistou, roughly tear the basil and mix it with the garlic, olive oil, lemon juice, almonds, and Parmesan cheese to form a paste. Season with salt and pepper.
2. Divide the cauliflower into florets and cook in salted water for 4-5 minutes until tender but still firm. Drain and rinse with cold water.
3. Mix the cooled cauliflower with the pistou dressing.
4. Slice the radishes into thin slices and add them to the salad.