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The Lazy Gourmet
Potato pancakes
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Ingredients
Directions
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Add the warm milk little by little. Stir in the butter with a ladle into an airy puree. Season with salt, pepper and nutmeg.
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Cook the potatoes in water with salt for about 20 minutes. Drain and steam dry briefly. Stamp them, squeeze them into a puree cutter or rub through a sieve.
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Mix the eggs, the onion and flour with the mashed potatoes.
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Heat peanut or olive oil in a frying pan. Scoop the potato batter into the pan and press it flat to about 2.5 cm with a spatula. Bake until the bottom is light brown, turn over and bake the other side light brown. Bake for smaller scraps of batter.
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Serve with sour cream or cottage cheese with chives, grated carrot with raisins, strips of mackerel or pieces of tuna, smoked salmon or honey with thyme.
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Nutrition
450Calories
Sodium0% DV0g
Fat35% DV23g
Protein20% DV10g
Carbs16% DV47g
Fiber0% DV0g
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