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Potato and carrot pancakes with radish foam

updated

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Ingredients for 4 servings:

  • 1 ½ kg potatoes
  • 2 onions
  • 6 tbsp oat flakes
  • 2 eggs
  • 3 carrots
  • 1 bunch of parsley
  • 3 tbsp oil
  • 2 bunch radishes
  • 1 cup crème fraîche
  • 1 bunch of chives
  • 1 egg white
  • salt and pepper

Instructions

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

Peel and finely grate the potatoes. Peel and coarsely grate the carrots. Mix together with the chopped onions, eggs, oats, and finely chopped parsley, and season. Then fry the thin pancakes in oil until crispy. For the radish foam, finely grate the radishes. Mix with the crème fraîche, salt, pepper, and chives. Beat the egg whites until stiff and fold into the mixture. Serve with the freshly baked pancakes.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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