John Myers
Contents
show
Side Dishes: Potato Pancakes with Egg Sauce
The perfect side dishes: potato pancakes with egg sauce recipe with a picture and simple step-by-step instructions.
potato pancakes
- 500 g Potato freshly peeled
- 0,5 Freshly grated onion
- 2 tbsp Chopped parsley
- 1 Egg
- 2 tbsp Potato flour
- 1 pinch Freshly grated nutmeg
- Fleur de Sel sea salt
- Black pepper from the mill
- Sunflower oil
Egg sauce:
- 4 Hard-Boiled eggs, peeled and chopped into small pieces
- 1 Pickled cucumber, finely chopped
- 1 tsp Bavarian mustard
- 1 Msp Chili powder
- 1 a cup Greek yogurt 10% fat
- 1 tbsp Lemon juice
- 2 tbsp White balsamic vinegar
- 1 shot Olive oil
- 2 tbsp Freshly chopped chives
- Salt and pepper
- Do not grate the potatoes too finely on the vegetable grater. Squeeze out with your hands and mix in a bowl with the egg, onions, parsley, potato flour, nutmeg, pepper and salt.
- Heat the oil in 2 pans, put the mixture in the pans in buffers of the same thickness and fry on both sides until golden brown on a low flame.
- Use a hand blender to puree all ingredients (except chives) in a measuring beaker, season to taste and finally stir in the chives.
Facebook Comments