Summary

Ingredients

For the pancakes: (sweet potato pancakes)

• 400 g sweet potato (s)
• 1 onion (s), red
• 1 clove garlic
• 40 grams flour
• 1 egg (s)
• 1 teaspoon salt
• 30 g butter, melted
• 1 teaspoon black pepper
• 1 tablespoon parsley, chopped
• Olive oil for frying

For the cream: (herbal cream)

• 100 g cream cheese
• 2 tablespoon heavy cream
• 1 clove garlic
• 1 small onion (s), red
• 1 tablespoon parsley, fresh, chopped
• some basil leaves, approx. 4 - 5
• 0.5 teaspoon ½ salt
• some black pepper

Also:

• FRIEDRICHS Kodiak Wild Salmon smoked

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Instructions

1. 1. Peel and roughly grate the sweet potatoes. Finely chop a red onion and a clove of garlic and fold into the grated sweet potato.
2. 2. Add flour, egg, melted butter, some chopped parsley, salt and pepper. Mix all ingredients together thoroughly.
3. 3. Heat a pan on the highest level, add a little olive oil and turn the hob down to medium level.
4. 4. Put 1 - 2 tablespoons of the mixture in the hot pan, flatten it slightly and fry on both sides until the buffers are golden brown. The finished buffers can be kept warm in the oven at 50 ° C.
5. 5. While the buffers are gradually frying, prepare the cream. To do this, finely chop the second red onion and a clove of garlic. Mix the cream cheese, cream, the rest of the parsley and the chopped basil with the onion and garlic and then season with salt and pepper.
6. 6. Put a teaspoon of the cream on each sweet potato pancake, then a slice of wild salmon. The finished wild salmon sweet potato pancakes can be garnished with herbs before serving.