Summary

Ingredients

For the dough:

• g 1,000 potato (s), waxy
• 1 bunch spring onion (s)
• 1 large onion (s), grated
• 1 medium onion (s), red, finely grated
• 1 clove garlic, pressed
• 2 medium egg (s)
• 2 tablespoon oatmeal
• 2 ½ tablespoon flour
• 0.5 teaspoon ½ nutmeg
• 0.5 teaspoon ½ chili powder
• 0.5 tablespoon ½ salt
• Pepper, more colorful, from the mill
• sunflower oil, plentiful

For the cream:

• 1 can tuna, without oil, 50 g drained weight
• 200 g cream cheese, pure
• 100 g herbal cream cheese
• 50 g crème fraîche
• 1 clove garlic, pressed
• 4 tablespoon spring onion (s), cut into fine rings
• Salt and pepper, more colorful, from the mill

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Instructions

1. Wash and clean the spring onions, cut into fine rings and set aside.
2. Peel the potatoes for the potato pancake batter. If necessary, grate half of the potatoes in a food processor and grate the other half.
3. Again and again remove the potato water from the potato mixture with a ladle while the other ingredients are added. Place the grated and grated onions with the garlic on the potato mixture. Add eggs, oatmeal and flour. Mix everything together well and season with all the spices for the potato pancake batter. Add 4 tablespoons of the spring onions to the dough. Possibly skim off the potato water again and stir everything well.
4. In a frying pan with plenty of sunflower oil, fry three large potato pancakes one after the other. They should be swung back and forth in the oil from time to time.
5. For me, one side took about 4 minutes to bake until I carefully turned the buffers.
6. Every pan and every stove is different and so it is a little bit up to you when the right time is to turn. But you can carefully look under the dough with the help of a spatula to see how light or dark the buffer is. It should be well tanned by now.
7. After baking, place the buffers on kitchen paper for about 5 minutes to soak up excess oil. Let the buffers cool down well.
8. For the tuna cream, drain the tuna fillets in a sieve. Mix the cream cheese, crème fraîche, garlic and spring onions together well. Mix in the tuna fillets and season the cream with salt and pepper.
9. Spread half of the tuna cream on the first potato pancake. Put the second buffer on the cream and brush with the rest of the tuna cream. Place the third buffer on the tuna cream and decorate the cake with the remaining spring onions or parsley. Place in the refrigerator for about 30 minutes before serving.
10. As a starter, this potato pancake cake is enough for 6 - 8 people. Green salad with yoghurt dressing goes well with it. Also very tasty for brunch, just take double the amount of everything and bake two cakes. The cake can be kept well chilled overnight. However, it should not be too cold before consumption.
11. The potato pancake is a bit of a hassle, but it`s worth the effort.