Fish Potato Pancakes with Yogurt Dip and Lollo Bianco

Ingredients

• 250 g yogurt
• 1 tsp horseradish (jar)
• Lemon juice
• 1 onion
• 800 g mostly waxy potatoes
• 200 g fish fillet (ready-to-cook e.g., pike perch)
• 1 egg
• 75 g flour
• Salt
• pepper (ground)
• vegetable oil (for frying)
• 1 tbsp freshly chopped parsley
• Lollo Bianco (for garnish)

Instructions

1. 1.

   For the dip, whisk yogurt with horseradish and season with lemon juice.

2. 2.

   Peel and finely grate the onion. Peel, wash, and grate the potatoes raw together with the onion. Squeeze out excess liquid and discard it. Wash the fish fillet, pat dry, finely chop, and mix carefully with the egg and flour into the potato mixture. The batter should be firm but not too stiff. Season generously with salt and pepper.

3. 3.

   Heat plenty of oil in a pan. For each pancake, place 1 tbsp of batter into the pan, flatten it, and fry for 2-3 minutes on each side until golden brown. Transfer to paper towels to drain. Keep warm in the oven while the rest cook. Serve hot with the dip, sprinkled with parsley and garnished with washed salad leaves.