Potato pancakes

Name: Potato pancakes
Cook time: 45 min
Total time: 45 min
Yield: 2
Ingredients: 1 red pepper; 3 Tomatoes; 1 Onion; 7-10 Tbsp Salt; 7-10 Tbsp a few squirts of lemon juice; 7-10 Tbsp Tabasco; 40 g paprika-filled olives; 60 g Sheep's cheese; 2 stem(s) Basil; 1 Rosemary stalk; 450 g Potatoes; 1 TABLESPOON Flour; 1 Egg; 7-10 Tbsp Pepper; 1 TABLESPOON Oil; 7-10 Tbsp fresh herbs

AUTHOR
Janie Gentry

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 2

1 red pepper
3 Tomatoes
1 Onion
7-10 Tbsp Salt
7-10 Tbsp a few squirts of lemon juice
7-10 Tbsp Tabasco
40 g paprika-filled olives
60 g Sheep's cheese
2 stem(s) Basil
1 Rosemary stalk
450 g Potatoes
1 TABLESPOON Flour
1 Egg
7-10 Tbsp Pepper
1 TABLESPOON Oil
7-10 Tbsp fresh herbs

Directions

1
For the topping, clean and wash the peppers and cut them into very small cubes. Wash, clean, quarter and seed the tomato. Cut the flesh into cubes. Peel and finely chop the onion.
2
Mix paprika, tomatoes and onions. Season to taste with salt, lemon juice and Tabasco. Cut olives into slices. Crumble feta cheese. Wash herbs and pluck off leaves. Mix everything carefully and let it stand.
3
For the pancakes, peel the potatoes, wash and roughly grate them. Mix with flour and egg. Season with salt and pepper. Grease 2 pans with oil. Spread the potato mixture in portions. Fry on each side at low heat for about 3-5 minutes.
4
Serve with the prepared topping. Serve garnished with fresh herbs.