Potato pancakes with vegetable sour cream

Name: Potato pancakes with vegetable sour cream
Cook time: 30 min
Total time: 30 min
Yield: 2
Ingredients: 50 g Spring onions; 1 Tomato; 200 g Low-fat curd; 75 g Fresh cream; 1-2 TABLESPOONS Mineral water; 7-10 Tbsp Salt; 7-10 Tbsp freshly ground white pepper; 1 small yellow pepper; 7-10 Tbsp some salad leaves; 1-2 TABLESPOONS Oil; 4 (60 g each) deep-frozen potato pancakes; 1 TABLESPOON Pesto; 2 discs cooked ham (approx. 30 g each); 7-10 Tbsp Basil, cherry tomato and coloured pepper

AUTHOR
Janie Gentry

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 2

50 g Spring onions
1 Tomato
200 g Low-fat curd
75 g Fresh cream
1-2 TABLESPOONS Mineral water
7-10 Tbsp Salt
7-10 Tbsp freshly ground white pepper
1 small yellow pepper
7-10 Tbsp some salad leaves
1-2 TABLESPOONS Oil
4 (60 g each) deep-frozen potato pancakes
1 TABLESPOON Pesto
2 discs cooked ham (approx. 30 g each)
7-10 Tbsp Basil, cherry tomato and coloured pepper

Directions

1
Clean and wash the spring onions and tomato. Cut spring onions into rings. Cut tomato into quarters, remove seeds and dice. Mix quark, crème fraîche and mineral water. Stir in spring onions and diced tomatoes and season with salt and pepper. Clean, wash and cut the peppers into fine rings.
2
Wash the salad and dab dry. Heat oil in a pan, add frozen potato pancakes and fry on each side for about 2 minutes. Remove from the pan and brush one side of each buffer with pesto. Cover 2 buffers with salad leaves, paprika, ham and quark cream. Place the rest of the buffers on top. Serve with basil and tomatoes sprinkled with pepper to taste