Potato pancakes with sour cream

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Directions

1. 1

   Whisk the egg in 450 ml cold water. Stir in the contents of the packet of potato pancakes and allow to swell for 10 minutes. Peel and finely chop the onion. In the meantime wash and halve the tomatoes and remove the seeds.

2. 2

   Dice the flesh. Mix sour cream, onion and tomato cubes and season with salt and pepper. Clean lamb's lettuce, wash thoroughly and drain well. Wash the chive stalks, dab dry and cut the lower half into small rolls.

3. 3

   Season the vinegar with salt, sugar and pepper, add 2 tablespoons of oil. Turn the salad loosely in it and distribute it on 3 portion plates. Heat the remaining oil in a large coated pan. Add 5 tablespoons of potato dough for 5 buffers to the pan.

4. 4

   Spread the dough and bake on both sides until golden brown. Turn as soon as a golden yellow edge has formed. Bake the rest of the pancakes in the same way. Serve the buffers and sour cream with the salad.

5. 5

   Garnish with chives.