Potato pancakes with horseradish quark
easy
60 mins
60 mins
Ingredients
- 1 kg Potatoes
- 7-10 Tbsp juice of 1/2 lemon
- 2 Eggs (size M)
- 2 TABLESPOONS Flour
- 1/2 potty fresh thyme
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 7-10 Tbsp grated nutmeg
- 1 collar Radishes
- 1/2 bunch Spring onions
- 1/2 Head iceberg lettuce
- 8 discs Salmon ham
- 500 g Low-fat curd
- 100 g Whipped cream
- 2 TEASPOONS Horseradish (from the jar)
- 8 TABLESPOONS Oil
Directions
- 1
Wash, peel and coarsely grate the potatoes. Add lemon juice, eggs and flour. Season with salt, pepper and nutmeg. Wash thyme, pluck off leaves, leave some for decoration.
- 2
Mix the remaining leaves into the potatoes. Leave to stand briefly. Clean, wash and quarter the radishes. Clean, wash and cut the spring onions into fine rings. Clean, wash and drain iceberg lettuce and pluck into bite-sized pieces.
- 3
Cut the salmon ham into strips. Mix quark, cream and horseradish, fold in vegetables, season with salt and pepper. Heat oil in a pan. Fry 8 potato pancakes one after the other from the potato mixture and keep warm until everything is fried.
- 4
Arrange salad leaves on plates. Place a pancake on each plate and spread 1/4 of the quark cream on top. Cover with remaining pancakes. Arrange ham strips with thyme leaves on top.
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