Potato pancake with apple compote

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Directions

1. 1

   Wash the lemons, dab dry. Peel the peel thinly with a peeler. Squeeze the lemons. Peel, quarter, core and dice apples. Drizzle with lemon juice. Put apples, sugar, lemon peel, spices and 100 ml water in a pot.

2. 2

   Bring to the boil covered and cook over low heat for about 10 minutes. Let it cool down. In the meantime, wash, peel and finely grate the potatoes. Drain the potatoes and collect the juice. Then squeeze them well with your hands and put them into a bowl. Peel onion and garlic, also grate finely and add to the potatoes. Wash parsley, pluck leaves from the stalks and chop finely. Add parsley and egg to the potatoes, mix everything, season with salt. Drain the potato juice, add the remaining starch to the potato mixture and knead. Heat the oil in a large pan. Fry 3-4 buffers in portions of 1 tablespoon of potato mixture for about 2 minutes on each side until golden brown. Drain on kitchen paper.

3. 3

   Wash parsley, pluck leaves from the stalks and chop finely. Add parsley and egg to the potatoes, mix everything, season with salt. Drain the potato juice, add the remaining starch to the potato mixture and knead. Heat the oil in a large pan. Fry 3-4 buffers in portions of 1 tablespoon of potato mixture for about 2 minutes on each side until golden brown. Drain on kitchen paper. Put sugar and cinnamon in a bowl. Arrange buffer, apple compote and cinnamon sugar together

Nutrition Facts

KCAL
410 kcal

CARBS
65 g

FATS
13 g

PROTEINS
6 g