Vegan potato pancakes

Ingredients for 1 servings:

• 1 kg potatoes
• 1 large apple
• 1 small onion(s)
• 4 tbsp wheat flour
• 1 tbsp parsley, fresh or frozen, chopped
• 1 tsp pepper, freshly ground
• e.g. nutmeg, freshly grated
• n. B. Salt
• Vegetable oil or vegetable fat for frying

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

also vegetarian, makes about 10 potato pancakes, Reiberdatschi with 10 cm diameter

Peel the potatoes, onion, and apple. Remove the cores. Grate using a fine grater or a food processor fitted with a fine grating disc. Drain off any excess liquid. In a large bowl, mix the potato mixture evenly with the flour, parsley, pepper, and nutmeg. Important! Add salt later on your plate, otherwise the batter will absorb too much liquid before baking! Place flatbreads, approximately 1 cm thick and evenly distributed, in a hot pan with plenty of vegetable oil or fat and cook on high heat for about 5 minutes per side until they are golden brown. Pat the finished potato pancakes dry on a couple of layers of kitchen paper and serve. Serve with apple compote. The listed ingredients are sufficient for about 10 potato pancakes, each about 10 cm in diameter.