John Myers
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Potato and Sauerkraut Pancakes with Yoghurt and Cucumber Salad
The perfect potato and sauerkraut pancakes with yoghurt and cucumber salad recipe with a picture and simple step-by-step instructions.
For the yogurt and cucumber salad
- 3 medium sized Potatoes
- 1 size Onion
- 3 piece Organic eggs
- Caraway seeds as needed
- 2 tsp Salt
- Pepper from the grinder
- Coconut oil for frying
- 1 piece Cucumber
- 1 cups Natural yoghurt
- Homemade vegetable broth
- 1 tbsp Dill TK
- Some pepper
- Radish sprouts
- Put the sauerkraut in a colander and allow to drain. Peel the potatoes, sprinkle them, pour salt over them and also let them drain in a sieve, because a lot of water is given off through the salt.
- Now peel and grate the onion, put everything in a bowl, add the eggs, add salt if necessary, grind a little pepper and mix everything well.
- Heat one or two pans, heat a little coconut oil – I took two pans here and filled them with large buffers. When turning the pancakes it gets exciting, because you have to slide the pancake onto a plate, turn the pan over the plate and turn it, be careful, it could be hot – or put the mixture into the pans spoon by spoon and bake. I also added caraway, it was a tasty variant, but you can also leave it out.
Yogurt – cucumber – salad
- Peel the cucumber and cut into a bowl, either on a grater or thinly sliced by hand. Add the spices, stir well and finally stir in the yoghurt, let the whole thing steep. For serving, if you have, use radish seedlings to decorate.
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