Potato and sauerkraut pancakes with juniper cream fraiche

Name: Potato and sauerkraut pancakes with juniper cream fraiche
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 1 Onion; 300 g Sauerkraut; 300 g Potatoes; 10 g Flour; 2 Eggs (size M); 7-10 Tbsp Salt; 7-10 Tbsp white pepper; 7-10 Tbsp grated nutmeg; 4 TABLESPOONS Oil; 6-8 Juniper berries; 150 g Fresh cream; 125 g Cream curd; 8 discs Juniper ham (approx. 30 g each); 7-10 Tbsp Parsley

AUTHOR
Lenora Decker

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

1 Onion
300 g Sauerkraut
300 g Potatoes
10 g Flour
2 Eggs (size M)
7-10 Tbsp Salt
7-10 Tbsp white pepper
7-10 Tbsp grated nutmeg
4 TABLESPOONS Oil
6-8 Juniper berries
150 g Fresh cream
125 g Cream curd
8 discs Juniper ham (approx. 30 g each)
7-10 Tbsp Parsley

Directions

1
Peel onion and chop very finely. Squeeze out the sauerkraut and tear apart. Peel, wash and roughly grate the potatoes. Mix potatoes, sauerkraut, onions, flour and eggs. Season with salt, pepper and nutmeg. Heat 1 tablespoon of oil in a frying pan, add three heaps of potato and sauerkraut dough to the pan with one tablespoon of oil and press flat.
2
Fry over medium heat for 2-3 minutes on each side and keep warm. Prepare 9 more buffers in the same way. In the meantime crush juniper berries. Mix crème fraîche, quark and juniper berries and season with salt and pepper. Arrange three buffers, a dash of juniper crème fraiche and two slices of ham on each plate. Serve garnished with parsley as desired