Toasted cake made of Jerusalem artichoke (Schnibbelkuchen)
Time
Preparation time: 10 min.
Cooking or baking time: 15 min.
Total preparation time: 25 min.
For health reasons I have to avoid carbohydrates as much as possible on my menu. The Jerusalem artichoke tuber is a good substitute for potatoes, because it has hardly any carbohydrates and can be processed just like that. I even make my beloved Schnibbelkuchen (Reibekuchen) with it. Here is the recipe:
Ingredients for 3 servings
- 3 medium sized Jerusalem artichoke tubers
- 1 egg
- 2 tablespoons flour
- 1 medium onion diced (alternatively 1 tablespoon onion powder)
- Oil for frying
- 1 pinch of salt
- 1 pinch of pepper
preparation
- Peel the Jerusalem artichokes (I take a peeler). Then rub coarsely or finely on a potato grater. I rub her as it is for a Rhenish Schnibbelkuchen rude, but who prefers the finer variety of pancakes, of course, can also rub finely.
- Add egg, onion cube, flour, salt and pepper. Stir well and season to taste again.
- For each cake, heat 1-2 tablespoons of oil in a pan.
- Add 2 - 3 tbsp of the Jerusalem artichokes to the hot oil, spread out with a spoon from the center to a flat cake and bake on both sides until golden brown.
