Kale pancakes, potatoes with fried onions, beetroot salad

Also cabbage pancakes prepared from grated or chopped cabbage, semi-coarse flour, egg, milk, garlic, pepper and salt, nicely fried in fat, served with boiled potatoes garnished with fried onions.

Ingredients:

300 g of capon 200 g of flour 100 g English bacon 200 ml milk 3 pcs cloves of crushed garlic 2 pcs of egg frying fat pepper salt On boiled potatoes with onions: 500 g potatoes 1 tsp cumin 1 tsp salt 1.5 l water 1 pk larger onion oil Other: pickled, sterilized beetroot

Procedure:

1. Cut the cabbage into wider noodles and boil until tender in salted water for about 15 minutes, then drain thoroughly in a sieve
2. Put the flour, egg, milk, salt, pepper, garlic into a bowl and knead into a smooth, thin batter, adding milk or flour as needed
3. Add the cabbage and bacon and mix well
4. Heat the fat in a frying pan (lard, oil …) and fry slowly on both sides until golden brown
6. Serve with variously prepared potatoes, in this case with boiled potatoes topped with onions fried in oil and sterilised beetroot. Preparation of the potatoes:
1. Wash, peel and cut the potatoes into larger cubes, rinse them thoroughly again, then drain thoroughly
2. Put the drained potatoes in a pot and pour cold water over them
3. Salt the water, season with cumin and boil for about 15 minutes until soft
4. Finally, drain the potatoes and serve.

Recommendation:

Recipe for sterilised beetroot can be found here.

Note:

Recipe from Cooking with Tom, photo and text by Nadia Indruchova

potatoes with fried onions