Summary

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

1. Mix the sour cream, low-fat quark and dill. Season to taste with salt, pepper, lemon juice, honey and mustard.
2. 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.
3. Either serve the smoked salmon separately or add them to the potato pancakes. Serve with the dip.