Potato pancakes with carrots

Name: Potato pancakes with carrots
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 2 Onions; 1 collar Chives; 500 g Low-fat curd; 4 TABLESPOONS Whipped cream; 7-10 Tbsp Salt; 7-10 Tbsp freshly ground white pepper; 2 Bundle (approx. 1 kg) Carrots; 750 g Potatoes; 1 egg (size M); 1 TABLESPOON Flour; 4 TABLESPOONS Oil; 7-10 Tbsp Chervil

AUTHOR
Brooke Calhoun

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

2 Onions
1 collar Chives
500 g Low-fat curd
4 TABLESPOONS Whipped cream
7-10 Tbsp Salt
7-10 Tbsp freshly ground white pepper
2 Bundle (approx. 1 kg) Carrots
750 g Potatoes
1 egg (size M)
1 TABLESPOON Flour
4 TABLESPOONS Oil
7-10 Tbsp Chervil

Directions

1
Onions peel and very finely dice. Wash the chives, dab dry and cut into fine rolls. Stir curd and cream until smooth. Stir in onions and 3/4 of the chives, season with salt and pepper.
2
Clean the carrots, possibly leave some green. Peel and wash the carrots, put them in boiling salted water and cook for 12-15 minutes. Wash potatoes thoroughly, peel and grate them coarsely. Mix potatoes, half of the onions, egg and flour.
3
Season with salt and pepper. In the meantime heat oil in a pan in portions and bake 12 slightly thicker buffers from the potato dough. Take them out and keep warm. Lift the carrots out of the water and let them drip off a little.
4
Arrange 3 buffers and a few carrots on a small plate and serve garnished with chervil as desired. Add chives and quark extra.