Summary
| Prep Time | 30 mins |
| Cook Time | 10 mins |
| Total Time | 40 mins |
| Course | Sauce |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
Ingredients- 500 g potatoes, waxy
- 1 onion (s), approx. 80 g
- 1 egg (s)
- 1 tablespoon cornstarch
- nutmeg
- oil for frying
For the dip:
- 200 g sour cream
- 200 g low-fat quark
- 80 g dill, may also be frozen
- 2 lemon (s), juice it
- 1 teaspoon honey
- 2 teaspoons mustard, medium hot
Also:
- salt and pepper
- 300 g smoked salmon
Print Recipe
Pin Recipe Instructions
- Mix the sour cream, low-fat quark and dill. Season to taste with salt, pepper, lemon juice, honey and mustard.
- Peel and wash the potatoes and onions. Roughly chop both in a blender and place in a bowl. Add the egg, cornstarch, salt, pepper and nutmeg to the mixture and mix the ingredients well. Fry the buffer in portions in hot oil in a pan on both sides until golden.
- Either serve the smoked salmon separately or add them to the potato pancakes. Serve with the dip.
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