Kartöflubuff

Potato pancakes

Ingredients

200g potatoes
100 g yellow peas
100 g grated Chester cheese
3 Tbsp oat flakes
1 tsp salt
1 tsp pepper

Oil for the pan


Preparation

Wash, peel and cut the potatoes into large pieces, then boil them in salted water until they are soft. Then let the cooked potatoes cool thoroughly.

Cook the half yellow peas with approx. 400 ml of water in a second pot over medium heat for approx. 1.5 hours until soft, then allow them to cool down a little.

Then put all the ingredients together in a bowl or mixing bowl...

...and use the mixer to form a smooth, sticky dough. Then put the dough in the fridge for another hour, as the pancakes will then be easier to fry.

Heat some oil in a pan, use a tablespoon to add the dough for the pancakes to the pan and fry them in batches. Fry on each side over high heat with enough oil until the underside becomes crispy brown, then turn over and fry the second side until crispy.

Then serve the potato pancakes with fresh salad and/or herb quark (skyr).

[Translated from here.]