Potato pancakes with colourful radish quark
easy
60 mins
60 mins
Ingredients
- 1 collar Radishes
- 200 g Cucumber
- 2 Onions
- 1 Garlic clove
- 1/2 bunch Dill
- 1/2 bunch Parsley
- 250 g Cream quark (40 % fat in dry matter)
- 3 TABLESPOONS Milk
- 1 TEASPOON Olive oil
- 7-10 Tbsp Salt
- 7-10 Tbsp white pepper
- 1 kg Potatoes
- 2 Eggs (size M)
- 6 TABLESPOONS Oil
Directions
- 1
Radishes, except 4 pieces, and clean and wash the cucumber. Cut the radishes into sticks and dice the cucumber finely. Peel and finely chop 1 onion and garlic. Wash the dill and parsley, dab dry and chop as well, except for something for garnishing.
- 2
Stir the quark, milk and olive oil until smooth. Stir the cucumber, radish, onion, garlic and herbs, except for 2 tablespoons, into the quark. Season with salt and pepper. For the potatoes peel, wash and grate.
- 3
Peel the remaining onion and chop finely. Stir the eggs and diced onion into the grated potatoes. Season with salt and pepper. Heat the oil in portions in a frying pan and add 1/4 of the potato mixture, press flat.
- 4
Fry the buffers on each side for 3-4 minutes. Place on a preheated plate. Fry 3 more buffers in succession. Spread the quark on the buffers and sprinkle with the remaining cut ingredients.
- 5
Garnish with herbs and radishes.
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