Potato pancake cake IIII

Ingredients for Potato pancake cake IIII

Instructions for Potato pancake cake IIII

To prepare the Potato pancake cake IIII recipe, please follow these instructions:

Peel the potatoes and grind them roughly. Squeeze the juice out of the potatoes with your hands, but not so much that they get completely dry. Bring the cracked potatoes into a bowl.
Arrow and grate the onions roughly. Hook a little bit with a knife on the cutting board.
Mix the potatoes thoroughly with onion, bowl, egg, flour, salt and pepper.
Heat 2-3 teaspoons of rapeseed oil at a time on a frying pan and form with a tablespoon of 2-4 pancakes that are approx. ½ cm high. They must fill the entire forehead without touching each other but need not be round. Smooth the surface with the spoon. Let the pancakes roast at medium heat and turn them over when they are golden brown. Also, rub them golden brown on the other side and drip if necessary. With 1 extra teaspoon of oil along the way.
Put the finished potato pancakes on a dish, behind a team, etc. There will be approx. 10-20 potato pancakes of the recipe, depending on whether 2 large or 4 smaller batches are baked.