6
Potato pancakes
with apple purée
Rebecca Harms, Germany
Potato pancakes
I NGRED I ENTS
1kg potatoes
1 large onion
2 eggs
½ teaspoon salt
oil for frying
>
Peel the potatoes and the onions and
grate using a large grater. Mix the
eggs and salt into the dough. Heat two
tablespoons of oil in a large pan. When
the fat is hot enough, add a heaped
tablespoon of dough per pancake to
the pan and flatten. Fry each side for
around three minutes. The pancakes
should be crispy and golden brown.
Apple purée
I NGRED I ENTS
2kg apples
2 tablespoons of sugar
¼ litre apple juice
some lemon juice and cinnamon
>
Peel the apples, divide each of them into
eight pieces and remove the cores. Melt the
sugar in the pot until it is caramelised. Then
add the pieces of apple and stir vigorously for
around one to two minutes on a low heat. Then
pour in the apple juice, put the lid on the pot and
cook until the apples are soft. Then crush with
a potato masher to form a purée. Pour in some
more apple juice if necessary. Finally, taste with
sugar, lemon juice and – this is an essential
touch – some cinnamon.
1HOUR
EASY
LOW
VEGETARIAN
