Cabbage pancakes
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Tasty recipe for potato pancakes with sauerkraut.
recipe,photo-recipe,potatoes,sauerkraut- finely chopped cabbage (fermented),garlic,Vegetarian dishes
Vegetarian dishes
Ingredients
Ingredients
| all-purpose flour / plain flour | 3.5 | oz | 100 | grams | |
| breadcrumbs | 2.75 | oz | 80 | grams | |
| cooking oil | - | ||||
| garlic | 6 | cloves | 6 | cloves | |
| marjoram | 2 | tsp | 2 | teaspoon | |
| potatoes | 0 | lb | 1.7 | ||
| salt | 1 | tsp | 1 | teaspoon | |
| sauerkraut- finely chopped cabbage (fermented) | 1.8 | lb | 800 | grams | |
| semi skimmed milk 1,5% | 10 | tbsp | 150 | milliliters |
Recipe
1. Dough preparation
potatoes • sauerkraut- finely chopped cabbage (fermented) 1.8 lb (800 g)
Clean, wash and grate the potatoes. Add chopped sauerkraut.
2.
semi skimmed milk 1,5% 10 tbsp (150 ml) • garlic 6 cloves • salt 1 tsp • marjoram 2 tsp • all-purpose flour / plain flour 3.5 oz (100 g) • breadcrumbs 2.75 oz (80 g)
Add eggs, milk, crushed garlic, salt, marjoram, plain flour and breadcrumbs as needed (if the pancake mixture is very thin). Mix everything together, if you have used breadcrumbs, let the dough rest for a while.
3. Fry
Warm the oil in a pan (you can also use fat), put the dough with spoon into the oil and form pancakes, which you fry from both sides. Use approximately three tablespoons of the mixture per pancake.
4.
Serve as a separate course or as a side dish to a meat/vegetable saute.
Bon appetit!