Potato Pancakes with River Crab Salad

Ingredients

• 1 sour apple (e.g., Granny Smith)
• 1 apple (e.g., Boskop)
• 0.5 untreated lemon (juice)
• 6 Radishes
• 3 spring onions
• 500 g river crab tails (pre‑cooked, pulled apart)
• 1 tbsp freshly chopped dill
• 2 tbsp olive oil
• Salt
• freshly ground pepper
• 700 g mostly waxy potatoes
• 1 egg yolk
• 2 tsp potato starch (depending on potato variety)','salt','nutmeg','vegetable oil (for frying)

Instructions

1. 1.

   Wash the apples for the salad, quarter them, remove the core, and dice the flesh into very small cubes. Mix with 1 tbsp lemon juice.

2. 2.

   Wash, trim, and slice radishes and spring onions into thin rounds. Combine with the diced apples, crab tails, dill, remaining lemon juice, and oil; season with salt and pepper.

3. 3.

   For the pancakes, peel and grate the potatoes. Wrap in a damp kitchen towel and squeeze out excess moisture. Let the potato juice sit briefly, then drain so that the released starch remains at the bottom of the bowl. Mix grated potatoes with egg yolk and potato starch, seasoning with salt and nutmeg.

4. 4.

   Form small mounds of the mixture into a lightly greased pan, press flat, and fry in hot oil for 2–3 minutes until golden brown. Flip and cook another 2–3 minutes until fully browned. Drain on paper towels. Plate the pancakes with the crab salad and serve.