Crispy potato pancakes with fennel, smoked salmon or herb curd

Ingredients for 2 servings:

• 6 m.-sized potatoes
• 1 small onion(s) or shallot
• 2 garlic cloves
• 1 bulb(s) of fennel
• 1 pack of smoked salmon slices (amount according to taste)
• 1 tube(s) horseradish
• 1 cup of herb curd or tzatziki as desired
• salt and pepper
• Rapeseed oil, corn germ oil, or sunflower oil (eg Mazola germ oil) for frying

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

without egg and flour, high in vitamin C, low in cholesterol

Clean and wash the fennel, and grate it from the stem side until only the root remains. Peel the raw potatoes and grate them as well. Squeeze the grated potatoes with your hands and add them to the fennel. Let the remaining potato water stand for about 5 minutes so that the potato starch settles. In the meantime, finely chop the garlic and shallot and add to the potato and fennel mixture. Then carefully drain the potato water until only the white potato starch remains. Add this to the potatoes, mix everything thoroughly, and season with salt and pepper. Heat a little oil in a pan and carefully add the potato and fennel mixture, a spoonful at a time. Fry on each side at high heat for about 3 minutes. Then briefly place on kitchen paper to absorb the excess oil. This quantity makes about 12 fritters. The fritters taste best fresh from the pan. To serve, place a slice of salmon on top and garnish with a dab of horseradish, or serve with herb curd. Tip: If you want to eat the pancakes at the same time, you can also keep them warm in the oven at 100 degrees Celsius with the grill on baking paper. If you don’t like fennel, you can also prepare them without.