Potato pancakes can come in many incarnations. Get to know this unusual yet very delicious version – with white cabbage.
Ingredients
- White cabbage 200 g
- Spring onion 2
- Black pepper 1 pinch
- Egg 2
- Cumin seeds 0.5 tsp
- Sunflower oil 3 tbsp
- Arugula 50 g
- Watercress 50 g
- Radish 125 g
- Salt 1 pinch
- Semi-skimmed cottage cheese 200 g
- Potatoes 600 g
- Crème fraîche 75 g
Preparation
Pancakes: Slice the spring onions into thin rounds. Chop the cabbage into thin strips. Finely grate the potatoes using a grater. Mix everything together. Crush the cumin seeds. Season the mixture with cumin, salt, and pepper, then mix with eggs.
In a small amount of hot oil, fry 12 pancakes on each side for about 4 minutes. Keep the pancakes warm until all are ready.
Dip: Clean and finely chop the radishes. Add cottage cheese and crème fraîche. Cut the watercress, mix with radishes, and season with salt and pepper. Arrange on the arugula. Serve the potato pancakes with the dip.
