Corn Cheese and Potato Pancakes

Name: Corn Cheese and Potato Pancakes
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 1 Onion; 750 g Potatoes; 100 g medieval Gouda cheese; 1 egg (size M); 2 TABLESPOONS Flour; 7-10 Tbsp Pepper; 7-10 Tbsp Salt; 150 g Vegetable maize (canned); 20 g clarified butter; 100 g Cucumber; 1/2 bunch Radishes; 1-2 Garlic cloves; 1 collar Chives; 250 g Low-fat curd; 150 g Whole milk yoghurt; 50 ml Milk; 4 discs (75 g each) cooked ham; 7-10 Tbsp Parsley and salad

AUTHOR
Benton Mccarty

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

1 Onion
750 g Potatoes
100 g medieval Gouda cheese
1 egg (size M)
2 TABLESPOONS Flour
7-10 Tbsp Pepper
7-10 Tbsp Salt
150 g Vegetable maize (canned)
20 g clarified butter
100 g Cucumber
1/2 bunch Radishes
1-2 Garlic cloves
1 collar Chives
250 g Low-fat curd
150 g Whole milk yoghurt
50 ml Milk
4 discs (75 g each) cooked ham
7-10 Tbsp Parsley and salad

Directions

1
Peel and finely chop the onion. Peel, wash and roughly grate the potatoes. Grate cheese also roughly. Mix potatoes, onion, egg, flour, pepper and salt. Mix in corn and cheese.
2
Heat clarified butter in a pan and bake 3 buffers of the potato dough in the pan one after the other. In the meantime, wash the cucumber and cut into cubes. Clean and wash the radishes and cut them into sticks.
3
Peel the garlic and press it through a garlic press. Wash the chives, dab dry and cut into small rolls. Mix quark, yoghurt, milk, garlic, salt and pepper. Mix in radish and cucumber.
4
Arrange buffers, ham and some curd cheese on plates and serve garnished with parsley and salad leaves as desired. Serve the rest of the quark separately.