Mountain cheese pancakes with lamb's lettuce

Ingredients for 2 servings:

• 300 g potatoes, floury
• 75 g mountain cheese, finely grated
• 1 tbsp butter, room temperature
• 1 egg(s)
• 50 g panko
• e.g. salt and pepper
• 2 tbsp clarified butter
• 2 handfuls of lamb’s lettuce
• 1 tbsp potato(s), mashed
• ½ tsp mustard, medium hot
• 3 tbsp extra virgin olive oil
• 1 tsp vegetable stock powder
• 1 tsp lemon juice
• 100 ml water, hot
• e.g. salt and pepper
• n. B. sugar
• some paprika powder, sweet

Instructions

Working time approx. 20 minutes; Rest time approx. 1 day 6 hours; Cooking/baking time approx. 35 minutes; Total time approx. 1 day 6 hours 55 minutes

vegetarian dinner

For the cheese fritters, boil the potatoes until soft, let them cool slightly, peel them, and mash them. Reserve a tablespoon of the potatoes for the dressing. Add the grated cheese, butter, egg, and panko to the potatoes and knead well. Season with salt and pepper. Let the dough rest for about 30 minutes. Form the dough into about 12 balls and flatten them slightly. Heat clarified butter in a pan and fry the fritters slowly on both sides until golden brown. Place them on kitchen paper to absorb any excess fat. For the salad, wash the lamb’s lettuce thoroughly and spin dry. For the dressing, mix the remaining tablespoon of mashed potatoes with the mustard, oil, lemon juice, and vegetable stock powder. Pour over hot water to dissolve the vegetable stock powder. Season the dressing with salt, pepper, and a little sugar, if desired. Add the lamb’s lettuce and mix well. Arrange the fritters and salad on a plate and sprinkle with a little paprika.