Leuchtätschli


Rating: 5.00 / 5.00 (1 Votes)


Total time: 45 min

Servings: 4.0 (servings)

Ingredients:











Instructions:

> My husband has eaten in a Churer Beizlein Lauchtätschli

> which he liked very much. It is supposed to be

> a Graubünden recipe. Do you know the recipe

I don’t know if the recipe for my leek and strawberry cakes comes from Graubünden. Leuchtätschli are probably an invention that thrifty housewives could make wherever potatoes and leeks play an important role in the kitchen. My recipe comes from a friend who is an excellent cook.

Cut the leek into fine strips, steam it in butter, adding the water, until it is just tender.

Now peel the potatoes, grate them on a birch grater in a suitable bowl and mix them with the beaten eggs and the drained leek and season with salt, pepper and nutmeg.

Heat the oil or clarified butter, form small piles with a tablespoon from the amount of leek and potatoes, put them into the pan, press them slightly flat and fry them on both sides on a low fire for a few minutes until golden brown.

The Leuchtätschli taste good with a roast, but are also a fine meal together with a leaf salad.

x#_

Tip: Instead of clarified butter, you can also use butter in most cases.

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