Potato pancakes housewives style

Name: Potato pancakes housewives style
Cook time: 30 min
Total time: 30 min
Yield: 6
Ingredients: 150 g Gherkins; 1 Onion; 1 collar Chives; 1 (approx. 200 g) Apples; 200 g ripened cream; 200 g Schmand; 4-5 Tbsp Lemon juice; 7-10 Tbsp Salt; 7-10 Tbsp black pepper; 2-3 TABLESPOONS Milk; 1 kg Rubbing cake dough (from the refrigerator shelf); 2 Eggs (size M); 100 ml Oil; 400 g Matt fillet

AUTHOR
Kerry Mosley

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 6

150 g Gherkins
1 Onion
1 collar Chives
1 (approx. 200 g) Apples
200 g ripened cream
200 g Schmand
4-5 Tbsp Lemon juice
7-10 Tbsp Salt
7-10 Tbsp black pepper
2-3 TABLESPOONS Milk
1 kg Rubbing cake dough (from the refrigerator shelf)
2 Eggs (size M)
100 ml Oil
400 g Matt fillet

Directions

1
Drain the cucumbers and cut them into small cubes. Peel and finely dice the onion. Wash chives, dab dry and cut into small rolls. Wash the apple, quarter and core it. Halve the quarter again, cut columns into pieces. Mix sour cream and sour cream. Stir in cucumber, apple, onion and chives, except for some garnish. Season to taste with lemon juice, salt and pepper. If the sauce is still too thick, possibly stir in some milk
2
Put the potato pancake dough in a bowl and stir in the eggs. Heat oil in 2 frying pans in portions. Add the dough with a tablespoon and spread. Fry buffers on each side over medium heat until golden brown. Place in a preheated oven (electric cooker: 100 °C/ convection oven: 80 °C). Bake a total of about 24 buffers until the dough is used up
3
Cut the herring fillets into pieces. Arrange buffers, matie and sauce on plates, sprinkle with chives that have been set aside. Serve with a salad