Red Cabbage and Potato Pancakes

Name: Red Cabbage and Potato Pancakes
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 250 g Red cabbage; 750 g Potatoes; 3 tablespoons (40 g) Walnut kernels; 2 Eggs; 2 tablespoons (30 g) Flour; 7-10 Tbsp salt, pepper, nutmeg; 5-6 Tbsp Ö; 100-125 g Lamb's lettuce; 8 small tomatoes; 1-2 TABLESPOONS White wine vinegar; 3-4 Tbsp Sour cream or crème fraîche; 7-10 Tbsp Sweet peppers

AUTHOR
Shirley Vincent

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

250 g Red cabbage
750 g Potatoes
3 tablespoons (40 g) Walnut kernels
2 Eggs
2 tablespoons (30 g) Flour
7-10 Tbsp salt, pepper, nutmeg
5-6 Tbsp Ö
100-125 g Lamb's lettuce
8 small tomatoes
1-2 TABLESPOONS White wine vinegar
3-4 Tbsp Sour cream or crème fraîche
7-10 Tbsp Sweet peppers

Directions

1
Clean and wash the red cabbage and cut or slice it into very thin strips. Peel and wash the potatoes and grate them coarsely on a household grater. Coarsely chop nuts
2
Mix red cabbage, potatoes, walnuts, eggs and flour well. Season with salt, pepper and nutmeg
3
Heat 3-4 tablespoons of oil in portions in a frying pan. Fry approx. 12 golden-brown buffers from the vegetable mixture, keep warm
4
Sort the lamb's lettuce, wash and drain. Clean and wash the tomatoes and cut them in half or quarters depending on size. Mix vinegar with salt and pepper. Fold in 2 tablespoons of oil. Mix salad ingredients and marinade. Arrange buffers with the salad and a pinch of sour cream on each. Dust with paprika if necessary.
5
The rest of the red cabbage stays in the fridge wrapped in cling film for a few days