Jerusalem Artichoke Pancakes with Apple Curd Cream

For the Jerusalem artichoke pancakes with apple curd cream, peel the Jerusalem artichoke tuber, grate coarsely and mix with onion cubes, 50 g sunflower seeds, flour and egg yolk. Season with pepper and salt.

Briefly roast the remaining sunflower seeds in a frying pan without fat, set aside.

Cut the apples into quarters and stone them. Finely dice one apple, sprinkle with 1 tablespoon lemon juice. Cut the second apple into thin slices, also sprinkle with 1 tablespoon lemon juice, then cover and set aside.

Blend the curd with the remaining lemon juice until smooth, then mix in the apple cubes. Refrigerate the apple curd.

Heat 1-2 tablespoons of oil in a large frying pan. Place one tablespoon at a time of the pancake mixture in the pan and spread apart a bit.

Fry the Jerusalem artichoke pancakes over medium heat until golden brown on both sides, then drain on paper towels and keep warm in the oven at 50 degrees.

When serving, place three Jerusalem artichoke pancakes on each plate, place the apple curd in the center, top with apple pieces and sprinkle with toasted sunflower seeds.

Serve the Jerusalem artichoke pancakes with apple curd cream.

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