Potato pancake burger

Ingredients for 2 servings:

• 8 potato pancakes, frozen
• some clarified butter for frying
• 4 tomatoes, firm enough to slice
• ¼ cucumber(s)
• 2 tbsp crème fraîche
• 8 slice(s) cheese (sliced ​​cheese), plain, with garlic or with herbs
• 4 tbsp fried onions

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 5 minutes; Total time approx. 20 minutes

deliciously filled and baked, vegetarian

Fry the potato pancakes, not thawed, over low heat in clarified butter until lightly browned on both sides. Allow to cool slightly. Wash and dry the tomatoes and cucumber, and slice them. Place 4 potato pancakes on a baking sheet and spread with crème fraîche. Top with tomato and cucumber slices, and 1 slice each. Sprinkle with 2 tablespoons of fried onions. Carefully place the remaining potato pancakes on top and cover with the remaining slices. Bake in an oven preheated to 175 degrees Celsius with top heat on the top rack for about 5 minutes, until the cheese melts. Sprinkle with the remaining fried onions and serve quickly.