Potato pancakes with sausage salad

Name: Potato pancakes with sausage salad
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 1 TABLESPOON White wine vinegar; 7-10 Tbsp salt, pepper, sugar; 3 TABLESPOONS Oil; 150 g Pork sausage; 2-3 Spring onions; 400 g Potatoes (floury cooking); 1 small onion; 1 Egg; 1-2 TABLESPOONS Flour; 150 g ripened cream; 7-10 Tbsp Parsley and lemon slices

AUTHOR
Xavier Baldwin

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

1 TABLESPOON White wine vinegar
7-10 Tbsp salt, pepper, sugar
3 TABLESPOONS Oil
150 g Pork sausage
2-3 Spring onions
400 g Potatoes (floury cooking)
1 small onion
1 Egg
1-2 TABLESPOONS Flour
150 g ripened cream
7-10 Tbsp Parsley and lemon slices

Directions

1
Season vinegar with salt, pepper and a little sugar. Fold in 1 tablespoon of oil
2
Remove the sausage from the skin and cut into small cubes. Clean and wash spring onions and cut into thin rings. Mix the sausage and spring onions with the marinade and cover and leave to stand
3
Peel, wash and finely grate the potatoes and onion. Mix both with egg and flour, salt
4
Heat 2 tablespoons of oil in a large coated frying pan. Fry about 8 small buffers from the potato dough on both sides until golden brown
5
Halve the dates, stone them and dice them finely. Finely chop the pistachios. Remove cinnamon stick and cardamom capsule from the rice pudding. Stir in dates, pistachios, candied orange peel and 1 tablespoon of sugar. Rinse four cups (approx. 150 ml each) with cold water.
6
Drink: cold beer