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Recipe details
Potato-Carrot Breakfast Fritters with White Beans and Burrata
Tender potato-carrot fritters are browned in a skillet and served with warm white beans, creamy burrata, and lime sour cream for a hearty breakfast.
≈ 109 kcal/100 g · ≈ 668 kcal/serving
40 minMediumFusion
For meat, fish and egg dishes, verify the stated internal temperature with a food thermometer. Official temperature chart↗
Ingredients
Units
Base quantities are stored for one person and recalculated automatically.
raw carrot, grated100 g
large egg50 g
raw potato, peeled and grated150 g
red chili pepper, minced15 g
yellow onion, grated45 g
lime, juiced70 g
burrata100 g
all-purpose flour35 g
cooked white beans, drained80 g
sour cream60 g
olive oil5 g
fine salt3 g
Cookware and utensils
medium saucepan
nonstick skillet
mixing bowl
box grater
spatula
Directions
01
Boil the grated potato in the saucepan for 5 minutes.
Products
raw potato, peeled and grated — 150 g
Action
boil
Time
5 min
Temperature
boiling water, 212°F/100°C
02
Drain the potato thoroughly.
Products
raw potato, peeled and grated — 150 g
Action
drain
Time
1 min
Temperature
hot
03
Mix the potato, carrot, onion, chili, egg, flour, and salt in a bowl.
Products
raw potato, peeled and grated — 150 g; raw carrot, grated — 100 g; yellow onion, grated — 45 g; red chili pepper, minced — 15 g; large egg — 50 g; all-purpose flour — 35 g; fine salt — 3 g
Action
mix
Time
3 min
Temperature
warm
04
Mix the sour cream with half of the lime juice.
Products
sour cream — 60 g; lime, juiced — 70 g
Action
mix
Time
1 min
Temperature
chilled
05
Warm the white beans in the saucepan over low heat.
Products
cooked white beans, drained — 80 g
Action
warm
Time
4 min
Temperature
low heat, 165°F/74°C
06
Heat the olive oil in the skillet over medium heat.
Products
olive oil — 5 g
Action
heat
Time
2 min
Temperature
medium heat, about 350°F/175°C
07
Shape the mixture into four small fritters in the skillet.
Products
raw potato, peeled and grated — 150 g; raw carrot, grated — 100 g; yellow onion, grated — 45 g; red chili pepper, minced — 15 g; large egg — 50 g; all-purpose flour — 35 g
Action
shape
Time
2 min
Temperature
hot skillet
08
Fry the fritters until the first sides are browned, about 5 minutes.
Products
raw potato, peeled and grated — 150 g; raw carrot, grated — 100 g; yellow onion, grated — 45 g; red chili pepper, minced — 15 g; large egg — 50 g; all-purpose flour — 35 g; olive oil — 5 g
Action
fry
Time
5 min
Temperature
medium heat, 350°F/175°C
09
Turn the fritters with a spatula.
Products
raw potato, peeled and grated — 150 g; raw carrot, grated — 100 g; yellow onion, grated — 45 g; red chili pepper, minced — 15 g; large egg — 50 g; all-purpose flour — 35 g
Action
turn
Time
1 min
Temperature
medium heat
10
Fry the second sides until the centers reach 160°F/71°C, about 5 minutes.
Products
raw potato, peeled and grated — 150 g; raw carrot, grated — 100 g; yellow onion, grated — 45 g; red chili pepper, minced — 15 g; large egg — 50 g; all-purpose flour — 35 g
Action
fry
Time
5 min
Temperature
medium heat, 350°F/175°C
11
Spoon the beans onto a plate beside the fritters.
Products
cooked white beans, drained — 80 g
Action
serve
Time
1 min
Temperature
hot
12
Place the burrata on the beans.
Products
burrata — 100 g
Action
place
Time
1 min
Temperature
warm
13
Spoon the lime sour cream over the fritters and drizzle the remaining lime juice over the burrata.
Products
sour cream — 60 g; lime, juiced — 70 g
Action
dress
Time
1 min
Temperature
room temperature
Recipe sources
This recipe was generated and saved by Kitchen Fridge.
Saved image, when available