Rivkooche gravel burger à la Didi

Ingredients for 2 servings:

• 300 g potato pancake batter from the refrigerated section or homemade
• 1 m.-sized egg(s)
• 200 ml sunflower oil
• 2 tsp mustard
• 2 burger patties, frozen
• 2 slices of medium-aged Gouda

Instructions

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

Rivkooche = potato pancake, Kies = cheese, Cologne dialect. Stir the egg into the potato pancake batter. Heat a pan with the oil; the potato pancake should be able to float in it. When the oil is hot, add a small ladle of potato pancake batter and press it flat. When the batter is firm and golden brown on the underside, turn the potato pancake over and cook until the other side is golden brown and firm too. Drain the potato pancakes and keep warm. Add the frozen patties to the pan and fry on one side over medium heat until golden brown. Turn the patties over and top each with a slice of Gouda cheese. Cover and fry the other side until golden brown. Spread each potato pancake with mustard. Place a cheese patty on top. Finish with a second potato pancake. Serve and enjoy.