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Ingredientes
- 1Â 1/2 kg potatoes (a sort which stays "hard" - not the one you use for mashed potatoes)
- 1 lrg onion
- 2 x Large eggs
- 1 tsp salt
- 1 x a bit flour (Buchweizen (wheat flour or possibly oat flakes)
- Â Â Oil
Direcciones
- Grate the potatoes over a sieve, so which the water can leave. Do not use a to fine grater, you do not want to make mashed potatoes.
- Squeeze the potatoes - so which more water is going out of it.
- Grate the onions fine on the grater and put them to the potatoes, like the other ingredients and mix them carefully.
- Depending on how wet the dough is, put some flour or possibly oat flakes to it, so which you get a not to solid dough.
- Put oil into a pan and when it is really warm, take with a (soap) spoon abit from the dough and put it into the pan and push it to a flat cake.
- They have to be "golden brown" from both sides (you have to turm them after awhile) - the border of which pancake has to be real crisp.
- Eat them warm to (or possibly on) a slice of bread (Schwarzbrot (which is dark bread)) with butter and put Ruebenkraut (sugar-root syrup) or possibly Apfelkraut
- (apple syrup) on it.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1364g | |
| Calories 1061 | |
| Calories from Fat 98 | 9% |
| Total Fat 10.94g | 14% |
| Saturated Fat 3.45g | 14% |
| Trans Fat 0.0g | |
| Cholesterol 417mg | 139% |
| Sodium 2536mg | 106% |
| Potassium 5066mg | 145% |
| Total Carbs 209.91g | 56% |
| Dietary Fiber 27.0g | 90% |
| Sugars 15.26g | 10% |
| Protein 36.61g | 59% |
