Eddis Stuffed Potato Pancakes with Sauce Tartare

Original source : Ard-Buffet – Recipe service “Cooking and Comedy” by Otto Koch.

Grate the raw potatoes and mix with the egg yolk, season with pepper, salt, mustard and a pinch of nutmeg.

Put half of the potato mixture in a Teflon pan with oil form and start frying.

Spread the feta cheese evenly on top . Pour the other half of the potato mixture on top and press firmly. Roast for a few minutes and then turn to the other side. Roast on this side until the pancake is nice and golden brown.

For the sauce, mix the egg yolks with a whisk and mustard, then add the oils gradually. When the necessary thickness is reached, mix in the parsley and the chopped pickle and season well with salt and freshly ground pepper.

Offer the sauce with the potato pancakes.

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