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Potato and Oatmeal Pancakes

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Potato and Oatmeal Pancakes

The perfect potato and oatmeal pancakes recipe with a picture and simple step-by-step instructions.

  • 150 g Yogurt
  • 1 tbsp Cream of horseradish
  • 0,5 bunch Chives fresh
  • Salt and pepper
  • 400 g Waxy potatoes
  • 1 Onion
  • 50 g Oatmeal
  • 1 Egg
  • 3 tbsp Oil
  • 150 g Smoked salmon
  1. Mix the yoghurt with the horseradish. Cut the chives into small rolls and mix half of them into the yoghurt dip.
  2. Peel and wash the potatoes. Peel off the onion. Coarsely grate both. Mix in the oat flakes, egg, salt and pepper and fry about 8 buffers one after the other in a large pan in the hot oil.
  3. Arrange the buffer with yoghurt-horseradish dip and smoked salmon on plates. Serve sprinkled with the remaining chives.
Dinner
European
potato and oatmeal 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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