Apple and potato pancakes from the tray
easy
50 mins
50 mins
Ingredients
- 1 kg large potatoes
- 6 (approx. 1 kg) medium-sized apples
- 6 TABLESPOONS Lemon juice
- 7-10 Tbsp good 1/8 l apple juice
- 1 package Vanillin sugar
- 2 tablespoons (approx. 30 g) Sugar
- 1 pinch Cinnamon
- 1 medium onion
- 2 Eggs (Gr. M)
- 2 TABLESPOONS Breadcrumbs
- 7-10 Tbsp salt, grated nutmeg
- 75 g diced lean ham
- 75 g grated gouda
- 7-10 Tbsp Marjoram
- baking paper
Directions
- 1
Wash 250 g potatoes and cook for about 20 minutes. Then quench, peel and press through the potato press
- 2
In the meantime wash apples, peel them if necessary. Cut out the core of 3 apples with an apple corer. Cut the cored apples into 7-8 slices each. Sprinkle with 3 tbsp. lemon juice
- 3
Remaining apples core and roughly dice. Bring to the boil with apple juice, 3 tbsp. lemon juice, vanillin sugar, sugar and cinnamon. Simmer at low heat for 5-8 minutes. Stir from time to time. Cool down
- 4
Peel and finely chop the onion. Peel 750 g potatoes, wash and roughly grate. Mix both well with the boiled potatoes, eggs, breadcrumbs, some salt and nutmeg
- 5
From this, place 20-24 buffers with a tablespoon on two trays lined with baking paper. Press a little flat. Place one apple slice on each tray. Sprinkle ham and cheese over it. Bake one after the other in the preheated oven (electric oven: 200 °C/circulating air: 175 °C/gas: level 3) for about 20 minutes. Arrange with compote, garnish
- 6
Sometimes vegetarian:
- 7
The buffers taste delicious even without diced ham
Nutrition Facts
520 kcal
75 g
14 g
21 g
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