Fragrant potato pancakes with spring herbs

ingrediencie

Placky

500 g potatoes 1 egg yolk 100 g grated Parmesan 1 bunch of herbs (parsley, chives, spring onions, trebuchet) to taste salt, ground black pepper semi-coarse flour (if desired) oil for frying

Red Radish Dip

1 bunch radishes 250 ml thick Greek yoghurt 1/2 handful chives to taste salt, ground black pepper

steps

When the house smells of these fritters, diners from all rooms will immediately come running. For good measure, make a straight double batch of batter.

1.

Pancakes: Clean the potatoes and boil them whole in salted water until tender. Drain and let cool.

2.

Then grate them on a grater, add the egg yolk, grated Parmesan cheese, finely chopped herbs and mix everything together.

3.

Add the flour gradually (by spoonfuls) until you get a dough of a consistency that allows you to form small pancakes in the palms of your hands.

4.

Finally, season the dough with a little freshly grated Parmesan cheese and add more salt if necessary.

5.

Fry the prepared herb pancakes in oil until golden brown on both sides.

6.

Dip: thinly slice the radishes, mix with yoghurt, chopped chives and season everything with salt and pepper.

7.

Serve hot potato pancakes with radish dip.

8.

Good taste!

Photo, text.