Summary

Ingredients

• 400 g potato (s), floury cookin
• 1 large carrot
• 1 kohlrabi
• 1 zucchini
• 300 g sausae
• 2 egg (s)
• 2 tablespoon flour
• salt and pepper
• nutmeg
• 200 g sour cream
• 1 tablespoon mustard, medium hot
• Clarified butter, for frying
• 4 teaspoons tomato ketchup

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Instructions

1. Wash and clean vegetables. Peel the potatoes, carrots and kohlrabi, grate everything, including the zucchini. Halve the sausages lengthways, then cut across into 1 cm wide slices. Mix everything with eggs and flour, season with salt, pepper and nutmeg.
2. Mix the sour cream and mustard, season with salt and pepper.
3. Heat the clarified butter in a pan and fry the buffer in portions. Possibly keep warm in the oven at 100 degrees.
4. Arrange the vegetable pancakes on plates. Add 1 to 2 tablespoons of sour cream dip to each of the plates. Sprinkle some ketchup on top and roughly marble with a wooden stick.