Potato and Courgette Pancakes

Name: Potato and Courgette Pancakes
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 1 pack of (for 0.5 l liquid) Potato buffer; 2 (150 g each) small zucchini; 1 Onion; 1 collar Chives; 4 TABLESPOONS Oil; 150 g Whole milk yoghurt; 125 g Schmand; 7-10 Tbsp Salt; 7-10 Tbsp freshly ground white pepper; 8 discs (10 g each) streaky smoked bacon; 7-10 Tbsp Tomatoes and chives

AUTHOR
Cassandra Brock

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

1 pack of (for 0.5 l liquid) Potato buffer
2 (150 g each) small zucchini
1 Onion
1 collar Chives
4 TABLESPOONS Oil
150 g Whole milk yoghurt
125 g Schmand
7-10 Tbsp Salt
7-10 Tbsp freshly ground white pepper
8 discs (10 g each) streaky smoked bacon
7-10 Tbsp Tomatoes and chives

Directions

1
Put potato buffer powder in a bowl and add 450 ml cold water. Mix well with a whisk. Clean the zucchini (only cut off the ends), wash and roughly grate.
2
Peel and finely chop the onion. Wash the chives, dab dry and cut into fine rolls. Stir half of the onion and zucchini into the potato pancake mixture. Heat the oil in portions in a large pan and bake 3 buffers on each side for 2-3 minutes at medium heat.
3
Keep warm. In the meantime, mix yoghurt, sour cream, remaining onion and 3/4 of the chives. Season with salt and pepper. Skip the bacon in a second pan. Arrange 3 buffers, a blob of yoghurt sour cream and bacon on each plate.
4
Sprinkle with remaining chives and serve garnished with tomatoes and chives as desired. Add the remaining yoghurt sour cream.