Potato pancakes with applesauce and cinnamon

Ingredients for 3 servings:

• ½ lemon(s), juice
• 1 tsp lemon zest
• 1 tbsp sugar
• 4 apples, possibly Elstar
• 1 cinnamon stick(s)
• 100 ml apple juice
• some cinnamon powder for sprinkling
• 800 g potatoes, mainly waxy
• 2 egg yolks
• 50 g potato starch
• ½ tsp salt
• some pepper, freshly ground
• some nutmeg, freshly grated
• Oil for frying

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 10 minutes

vegetarian

For the applesauce: Peel, quarter, core, and dice the apples. Drizzle with the lemon zest and lemon juice. Mix in the sugar and place the apples in a saucepan. Add the apple juice and the cinnamon stick. Bring the mixture to a boil and simmer gently for 5 minutes. Remove the cinnamon stick. Roughly puree the apples with a hand blender. Transfer the applesauce to a bowl to cool and sprinkle with cinnamon. For the potato pancakes: Peel, wash, and finely grate the potatoes. Mix the mixture with the egg yolk and potato starch and season with salt, pepper, and nutmeg. Preheat the oven to 80°C (top/bottom heat). Heat a little oil in a pan. Add about 1 tablespoon of the pancake mixture to the hot oil, flatten slightly, and fry slowly on both sides for about 8-10 minutes until golden brown. Place the finished pancakes on kitchen paper and allow any excess fat to drain off. Place the pancakes on a platter and keep warm in the oven until all the pancakes are baked. Serve the pancakes on warmed plates, sprinkled with cinnamon, and top with the applesauce.