Topinambur Pancakes

Ingredients

• 1 Spring onion
• 500 g Jerusalem artichoke
• 1 Egg white
• 1 tbsp whole wheat flour
• Salt
• freshly grated nutmeg
• 4 tbsp olive oil

Instructions

1. 1.

   Clean, wash and cut the spring onion into small slivers. Peel the Jerusalem artichokes and grate them coarsely on a kitchen grater. Mix with the egg white and flour, season with salt and nutmeg.

2. 2.

   Heat a little oil in a non‑stick pan, spoon tablespoonfuls of the mixture into it, press down to form pancakes and fry for 5–6 minutes on each side over medium heat until puffed. Drain on kitchen paper and sprinkle with the onion slivers before serving.