Potato pancakes with tomato cream

Name: Potato pancakes with tomato cream
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 1 Onion (e.g. red); 3-4 medium-sized tomatoes; 1 package (200 g) Sour cream or herb quark; 250 g Edible quark (20 %); 7-10 Tbsp salt, white pepper; 1 kg Potatoes (e.g. mainly waxy); 1 egg, 1-2 tablespoons flour; 2-3 TABLESPOONS + 2 tablespoons oil; 125-150 g green salad; 2 TABLESPOONS Fruit vinegar; 1 pinch Sugar; 1/2 bunch Chives

AUTHOR
Andrew Gay

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

1 Onion (e.g. red)
3-4 medium-sized tomatoes
1 package (200 g) Sour cream or herb quark
250 g Edible quark (20 %)
7-10 Tbsp salt, white pepper
1 kg Potatoes (e.g. mainly waxy)
1 egg, 1-2 tablespoons flour
2-3 TABLESPOONS + 2 tablespoons oil
125-150 g green salad
2 TABLESPOONS Fruit vinegar
1 pinch Sugar
1/2 bunch Chives

Directions

1
Peel and chop the onion. Clean, wash and halve the tomatoes. Seed the tomatoes. Dice the flesh. Mix with sour cream, quark and onion. Season to taste with salt and pepper
2
Peel, wash and finely grate the potatoes. Mix with egg and flour. Season potato mixture with salt and pepper
3
Heat 2-3 tablespoons of oil in portions in a coated frying pan. Bake 12 thin, golden-brown buffers from the potato dough, one after the other
4
Clean and wash the salad. Mix vinegar, salt, pepper and sugar. Fold in 2 tablespoons of oil. Mix the salad with the marinade. Wash the chives and cut into small rolls, except for a little bit for garnishing. Arrange buffer with lettuce and tomato cream. Sprinkle with chives and garnish