Potato-corn pancakes with yoghurt dip

Name: Potato-corn pancakes with yoghurt dip
Cook time: 30 min
Total time: 30 min
Yield: 1
Ingredients: 1 peeled onion (30 g); 160 g peeled potatoes; 20 g medieval Gouda; 1 Egg yolk (Gr. M); 1 tsp (5 g) Flour (Type 1050); 30 g Corn grains (tin); 7-10 Tbsp salt, white pepper; 1 tsp (5 g) Oil; 100 g cleaned cucumber; 50 g cleaned radishes; 7-10 Tbsp Chives and parsley; 1 small clove of garlic; 1 tablespoon (30 g) Low-fat curd; 75 g Skimmed milk yoghurt; 30 g cooked ham

AUTHOR
Avis Adkins

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 1

1 peeled onion (30 g)
160 g peeled potatoes
20 g medieval Gouda
1 Egg yolk (Gr. M)
1 tsp (5 g) Flour (Type 1050)
30 g Corn grains (tin)
7-10 Tbsp salt, white pepper
1 tsp (5 g) Oil
100 g cleaned cucumber
50 g cleaned radishes
7-10 Tbsp Chives and parsley
1 small clove of garlic
1 tablespoon (30 g) Low-fat curd
75 g Skimmed milk yoghurt
30 g cooked ham

Directions

1
Finely chop the onion. Wash the potatoes and grate coarsely. Grate cheese coarsely as well. Mix potatoes, onion, egg yolk, flour, corn and cheese. Season with salt and pepper
2
Heat the oil in a coated pan. Bake 3 golden brown buffers from the potato dough in it
3
Wash cucumber, radishes and herbs. Finely dice the cucumber. Cut radishes into sticks. Peel and chop garlic. Cut chives into small rolls
4
Mix quark, yoghurt and garlic. Stir in radish sticks, chives and cucumber cubes. Season with salt and pepper. Arrange potato pancakes, ham and yoghurt dip. Garnish with parsley