Potato pancake burger

Ingredients for 1 servings:

• 200 g potato pancake batter, homemade or ready-made product
• 5 slice(s) black pudding in a ring (Flönz), cut finger-thick
• ½ small onion(s), red onion in thin rings
• 1 tsp, heaped mustard, hot, preferably Cologne or Monschau
• 1 tbsp, heaped flour
• Oil, neutral, for frying

Instructions

Working time approx. 5 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 15 minutes

Cologne Rievkooche Burger with Flönz. A real treat for Cologne boys.

Peel the onion and slice into thin rings. Coat the potato pancakes in flour. Heat oil in a large pan and fry two potato pancakes from the potato pancake batter until crispy on both sides. Remove from the pan and degrease slightly on kitchen paper. Briefly fry the potato pancakes on both sides in the pan. Place one potato pancake on a warmed plate, place the potato pancakes on top and spread with the mustard. Arrange the onion rings on top and cover with the second potato pancake. Serve immediately with a chilled Kölsch.