Peel the potatoes, and cut them into linguine shape with the Spiralizer accessory of Braun’s MultiQuick 5V Fit hand blender.
Finely dice the onion, and mix with the potatoes. Put the potato mixture into a moistened gauze cloth and squeeze it vigorously with your hands.
Break up the squeezed mixture in a bowl with your hands.
Whisk the egg and mix it with the potatoes. Work in the flour. Season with salt and nutmeg.
Mix all ingredients for the herb quark.
Serve the potato noodle pancakes with the herb quark.
Preheat the oven to 100°C.
Heat the oil in a large non-stick pan. Put 3 portions of the potato noodle mixture (2 tablespoons each) into the pan, and fry over a medium to high heat for 3 minutes on each side until golden brown and crispy.
Keep the finished potato pancakes warm on a sheet in the oven.
Peel the potatoes, and cut them into linguine shape with the Spiralizer accessory of Braun’s MultiQuick 5V Fit hand blender.
Finely dice the onion, and mix with the potatoes. Put the potato mixture into a moistened gauze cloth and squeeze it vigorously with your hands.
Break up the squeezed mixture in a bowl with your hands.
Whisk the egg and mix it with the potatoes. Work in the flour. Season with salt and nutmeg.
Mix all ingredients for the herb quark.
Serve the potato noodle pancakes with the herb quark.
Preheat the oven to 100°C.
Heat the oil in a large non-stick pan. Put 3 portions of the potato noodle mixture (2 tablespoons each) into the pan, and fry over a medium to high heat for 3 minutes on each side until golden brown and crispy.
Keep the finished potato pancakes warm on a sheet in the oven.
