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potato pancakes

updated

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Ingredients for 4 servings:

  • 600 g potatoes
  • 600 g carrot(s)
  • 2 tsp, heaped salt
  • 8 tbsp flour
  • 4 eggs
  • 250 g quark
  • 125 g margarine
  • 1 tbsp herbs (salad herbs)
  • ½ onion(s), diced
  • salt and pepper
  • Paprika powder
  • Oil for frying

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

quick, easy and delicious

Peel, wash, and coarsely grate the potatoes and carrots. Place them in a mixing bowl along with the salt, flour, and eggs and mix well. Fry in batches in a pan with plenty of oil until golden brown on both sides. Mix the dip ingredients well and serve with the potato cakes.

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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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