Beet Potato Pancakes with Herb Sour Cream and Two-Colored

They look beautiful and are an original change: crispy pancakes made from shredded potatoes mixed with beet. You can also add an onion for a stronger taste. And seasoning is hearty with a mixture of chili, peppercorns, new spice and salt, which are pulverized in a mortar.

Grate the potatoes and beet for the pancakes on a fine grater, mix with the juice of a lemon and eggs. Finely grind the spices in a meser and season the pancake dough with them.

Heat oil or lard in a frying pan, spread a small ladle of pancake batter in it to form palm-sized pancakes and bake them slowly until crispy on both sides. These pancakes taste best fresh from the frying pan.

For the herb sour cream, stir the ingredients together until smooth and season to taste.

For the two-tone leaf salad, mix a marinade in each of two baking bowls: For the light marinade, stir through three tablespoons of vinegar with salt and pepper, then whisk in three tablespoons of oil. For the dark marinade, whisk the remaining two tablespoons of vinegar with balsamic vinegar, salt and pepper, and finally the remaining oil. Grate the beets separately and dress each with it.

Drink: A cool pilsner goes wonderfully with this simple, quick little meal.

Beet salad

Tip: Always use aromatic spices to refine your dishes!

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