Cabbage and Potato Pancakes with Cucumber Yogurt

Ingredients

• 600 g waxy potatoes
• Salt
• 400 g white cabbage
• 2 Eggs
• 2 tbsp Sour cream
• 2 tbsp starch
• 2 tbsp Vegetable oil
• Salt
• black pepper (freshly ground)
• ground nutmeg
• 100 g grated cheese (e.g., Emmental, Gouda)
• 1 salad cucumber
• Salt
• 300 g Greek yogurt
• 2 Garlic cloves
• Lemon juice
• lettuce leaves for garnish (e.g., beetroot leaves, frisée)

Instructions

1. 1.

   Preheat the oven to 200°C fan. Brush a baking sheet or non‑stick pan with oil.

2. 2.

   Wash the potatoes and parboil them in salted water for about 10 minutes. Peel, let cool slightly, then grate coarsely. Remove the stem from the white cabbage and shred it as well. Beat the eggs with sour cream, starch, and oil. Combine with the grated potatoes and shredded cabbage. Season with salt, pepper, and nutmeg. Spread the mixture evenly on the baking sheet and smooth the surface. Bake in the preheated oven for about 35 minutes until golden brown. Five minutes before the end of baking, sprinkle the cheese over the pancakes.

3. 3.

   For the tzatziki, peel the cucumber, halve it, remove the seeds, grate it coarsely, mix with 1 tsp salt, and let it drain water for about 10 minutes. Squeeze out excess liquid and fold into the yogurt. Peel the garlic and finely mince it. Mix the garlic into the tzatziki and season with lemon juice and salt.

4. 4.

   Remove the finished pancakes from the oven, cut into portions, garnish with herbs, and serve with the cucumber yogurt sauce.