Potato pancakes with matjes

Name: Potato pancakes with matjes
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 6 Matje filets marinated in red wine; 3 red onions; 1/2 bunch Spring onions; 250 g Schmand; 250 g Whole milk yoghurt; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Sugar; 3 TABLESPOONS Oil; 12 deep-frozen potato pancakes; 7-10 Tbsp some chives

AUTHOR
Bill Macdonald

DIFFICULTY
easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 4

6 Matje filets marinated in red wine
3 red onions
1/2 bunch Spring onions
250 g Schmand
250 g Whole milk yoghurt
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Sugar
3 TABLESPOONS Oil
12 deep-frozen potato pancakes
7-10 Tbsp some chives

Directions

1
Rinse the maties briefly under cold water, dab dry and cut into pieces. Peel onions and cut into thin strips. Clean and wash spring onions and cut into fine rings.
2
Mix sour cream and yoghurt, season with salt, pepper and sugar. Fold the matie, onions and spring onions into the cream. Heat the oil in portions in a large pan. Fry the potato pancakes in it in 3 portions for 6 minutes each at medium heat, turning after 4 minutes.
3
Remove and keep warm. Wash the chives, dab dry and cut into small rolls. Arrange potato pancakes and matie salad in small pans. Sprinkle with chives.