Savory potato pancake à la Gaga

Ingredients for 4 servings:

• 1,000 g potatoes, waxy
• 1 bunch of spring onions
• 1 large onion(s), grated
• 1 m.-large onion(s), red, finely grated
• 1 clove(s) garlic, crushed
• 2 m.-sized eggs
• 2 tbsp oat flakes
• 2 ½ tbsp flour
• ½ tsp nutmeg
• ½ tsp chili powder
• ½ tbsp salt and pepper, mixed, from the mill
• n. B. Sunflower oil, plenty
• 1 can tuna in its own juice, 150 g drained weight
• 200 g cream cheese, pure
• 100 g herb cream cheese
• 50 g crème fraîche
• 1 clove(s) garlic, crushed
• 4 tbsp spring onion(s), finely sliced
• n. B. Salt and pepper, mixed, from the mill

Instructions

Working time approx. 1 hour 30 minutes; Total time approx. 1 hour 30 minutes

filled with a delicious tuna cream

Wash and trim the spring onions, slice them into thin rings, and set aside. For the potato pancake batter, peel the potatoes. Grate half of the potatoes (if necessary in a food processor) and grate the other half. Use a ladle to scoop out any remaining water from the potato mixture while adding the other ingredients. Add the grated onions and garlic to the potato mixture. Add the eggs, oats, and flour. Mix everything together well and season with all the seasonings for the potato pancake batter. Now add 4 tablespoons of the spring onions to the batter. If necessary, skim off any remaining water and mix everything well. Fry three large potato pancakes one after the other in a frying pan with plenty of sunflower oil. They should be tossed in the oil every now and then. For me, one side took about 4 minutes to cook before I carefully turned the pancakes. Every pan and every stove is different, so it’s a bit up to each individual when the right time to turn the pancakes is. However, you can carefully look under the batter with a spatula to see how light or dark the pancakes are. They should already be well browned. After baking, place the pancakes on kitchen paper for about 5 minutes to absorb any excess oil. Allow the pancakes to cool thoroughly. To make the tuna cream, drain the tuna fillets in a sieve. Mix the cream cheese, crème fraîche, garlic, and spring onions together well. Mix in the tuna fillets and season the cream with salt and pepper. Spread half of the tuna cream on the first potato pancake. Place the second pancake on top of the cream and spread with the rest of the tuna cream. Place the third pancake on top of the tuna cream and decorate the cake with the remaining spring onions or parsley. Refrigerate for about 30 minutes before serving. Tips: This potato pancake serves 6-8 people as an appetizer. A green salad with yogurt dressing goes perfectly with it. It’s also delicious for brunch; simply double the batch and bake two cakes. The cake can be refrigerated overnight. It shouldn’t be too cold before eating. This potato pancake is a bit time-consuming, but it’s worth the effort.