Potato pancakes with apple compote

Name: Potato pancakes with apple compote
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 500 g Apples; 7-10 Tbsp juice of 1/2 lemon; 2 TABLESPOONS Sugar; 1 package Vanillin sugar; 1 Cinnamon stick; 1/2 glass (170 g, drainer: 90 g) Haze Cranberries; 750 g Potatoes; 1 Egg; 2 TABLESPOONS Flour; 7-10 Tbsp Salt; 7-10 Tbsp clarified butter; 7-10 Tbsp possibly lemon balm

AUTHOR
Leta Marks

DIFFICULTY
easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 4

500 g Apples
7-10 Tbsp juice of 1/2 lemon
2 TABLESPOONS Sugar
1 package Vanillin sugar
1 Cinnamon stick
1/2 glass (170 g, drainer: 90 g) Haze Cranberries
750 g Potatoes
1 Egg
2 TABLESPOONS Flour
7-10 Tbsp Salt
7-10 Tbsp clarified butter
7-10 Tbsp possibly lemon balm

Directions

1
For the compote, peel, quarter and core apples. Cut apples into cubes, boil up with 1/4 litre water, lemon juice, sugar, vanillin sugar and cinnamon stick and cook at low heat for about 10 minutes. Drain the cranberries and fold into the compote. Remove the cinnamon stick and let the compote cool down. For the potatoes peel, wash and coarsely grate the potatoes.
2
Mix with egg, flour and salt. Fry about 8 flat buffers in hot fat on both sides until golden brown. Arrange two buffers with compote on each side. Garnish as you like with lemon balm leaves