Cabbage and potato pancakes
Description
The recipe won't take much time. You can add other vegetables to the classic cabbage and potato pancakes, such as carrots or zucchini, for example. You can use not only fresh cabbage but also sauerkraut. Serve cooled or slightly warm.
Instructions
- 1
Step 1
1. Peel the potatoes and grate them on a medium grater. Place into a deep bowl. If using fresh cabbage in the recipe for cabbage-potato pancakes, chop it finely and blanch in boiling water for a couple of minutes. Then cool and add to the potatoes. For sauerkraut, simply drain and dry slightly from the brine.
- 2
Step 2
2. Crack in an egg. Season with salt and pepper to taste. If desired, add some fresh herbs or aromatic spices, for example.
- 3
Step 3
3. Mix everything thoroughly. If the mixture turns out too runny, you can add a little flour or semolina.
- 4
Step 4
4. Heat vegetable oil in a frying pan. Use a tablespoon to place the vegetables and fry over medium heat without a lid.
- 5
Step 5
5. When the bottoms are browned, flip the pancakes and fry the other side until golden brown.
- 6
Step 6
6. Place the ready cabbage-potato pancakes on a paper towel first to remove excess oil. Serve with sour cream.