Potato pancakes

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Directions

1. 1

   Peel and wash the potatoes and cook them in salted water for about 20 minutes. In the meantime, carefully mix eggs, milk, mineral water, flour and 2 tablespoons of oil. Drain the potatoes, press them through a potato press and mix with the egg mixture. Season with salt, pepper and nutmeg. For the filling, clean and halve the mushrooms. Peel and finely dice the onion.

2. 2

   Wash, clean, quarter and seed the tomatoes. Cut the flesh into small cubes. Heat 2 tablespoons of oil. Sauté the mushrooms in it vigorously. Add onion and minced meat, fry for another 5 minutes at high heat. Stir in tomato paste and tomato cubes. Season with salt and pepper. Fry the potato dough one after the other in the remaining oil until you have about 6 pancakes. Put 4 tablespoons of the minced mixture aside. Fill the rest of the mixture into the pancakes, roll them up and put them into an ovenproof dish. Heat the rest of the mincing mixture again. Deglaze with vegetable juice.

3. 3

   Fry the potato dough one after the other in the remaining oil until you have about 6 pancakes. Put 4 tablespoons of the minced mixture aside. Fill the rest of the mixture into the pancakes, roll them up and put them into an ovenproof dish. Heat the rest of the mincing mixture again. Deglaze with vegetable juice. Stir in crème fraiche and spread on the pancakes. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 10-15 minutes. Serve sprinkled with chopped parsley

4. 4

   With 6 people:

Nutrition Facts

KCAL
570 kcal

CARBS
26 g

FATS
40 g

PROTEINS
28 g