Stir the eggs into the potato pancake batter. Heat oil in portions in two large coated pans. Add 3-4 piles of dough, press flat and fry on each side for about 3 minutes until golden brown.
Fry about 24 buffers in total.
In the meantime peel the onion. Finely dice onion and gherkins. Wash and chop the chives and put some aside for garnishing. Wash apples, quarter them, remove seeds and cut into small pieces.
Mix sour cream and sour cream. Stir in onion, cucumber, apples and chives. Season to taste with lemon juice, salt and pepper. If the sauce is too thick, stir in cucumber stock if necessary.
Rinse the maties, dab dry and cut into pieces. Arrange buffer, matie and housewife sauce. Sprinkle with remaining chives. Serve with lettuce.
Drink tip: finely tart Pils and iced Aquavit.