Summary

Ingredients

• 2 handfuls lamb`s lettuce

For the buffers:

• 300 g potatoes, floury boilin
• 75 g mountain cheese, finely rated
• 1 tablespoon butter, room temperature
• 1 egg (s)
• 50 g panko
• Salt and pepper
• 2 tablespoon clarified butter

For the dressing:

• 1 tablespoon potato (s), pressed through
• 0.5 teaspoon ½ mustard, medium hot
• 3 tablespoon olive oil, extra virgin
• 1 teaspoon vegetable stock powder
• 1 teaspoon lemon juice
• 100 ml water, hot
• Salt and pepper
• sugar
• some paprika powder, noble sweet

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Instructions

1. For the cheese pancakes, cook the potatoes until soft, let them cool down a little, peel and press through. Remove a tablespoon for the dressing.
2. Add grated cheese with butter, egg and panko to the potatoes and knead. Season with salt and pepper. Let the dough rest for about 30 minutes.
3. Shape the dough into approx. 12 balls and flatten them a little. Heat the clarified butter in a pan and slowly fry the buffers on both sides until golden. Let the excess fat soak up on kitchen paper.
4. For the salad, wash the lamb`s lettuce thoroughly and spin dry.
5. For the dressing, mix the remaining tablespoon of the pressed potato with the mustard, oil, lemon juice and vegetable stock powder. Pour hot water over them so that the vegetable stock powder dissolves. Season the dressing with salt, pepper and possibly a little sugar.
6. Add the lamb`s lettuce and mix well.
7. Arrange the pancakes and salad on a plate and sprinkle with a little paprika powder.