Filled potato pancakes

Name: Filled potato pancakes
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 8 Frozen Potato Pancakes; 3-4 Spring onions; 2 medium-sized tomatoes; 400 g Sour cream or herb quark; 7-10 Tbsp salt, white pepper; 1 Sweet pepper (e.g. yellow); 7-10 Tbsp some salad leaves; 4 discs cooked ham; 7-10 Tbsp Basil for garnishing; baking paper

AUTHOR
Pat Ware

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

8 Frozen Potato Pancakes
3-4 Spring onions
2 medium-sized tomatoes
400 g Sour cream or herb quark
7-10 Tbsp salt, white pepper
1 Sweet pepper (e.g. yellow)
7-10 Tbsp some salad leaves
4 discs cooked ham
7-10 Tbsp Basil for garnishing
baking paper

Directions

1
Place the potato pancakes on a baking tray lined with baking paper. Bake in the preheated oven (electric cooker: 200 °C/circulating air: 175 °C/gas: level 3) for approx. 20 minutes, turning after approx. 10 minutes
2
Clean and wash spring onions and cut into slanted rings. Wash and quarter the tomatoes, remove seeds if necessary and dice. Stir the spring onions and tomatoes into the sour cream. Season with salt and pepper if necessary
3
Clean and wash the peppers and cut them into rings or strips. Wash the salad and drain well. Cover 4 buffers each with lettuce, ham, paprika and sour cream. Place the remaining buffers on top as a lid. Garnish with basil if necessary
4
This snack can also be prepared for 1 or 2 persons. However, since it is not worth turning on the oven for this, bake buffers with some fat in the pan