Tartlet From the Grammel Palatschinke

For the tartlet of grammel pancake first prepare pancake dough according to instructions and let rest.

Coarsely chop the grams and fry them in a pan until hot. Add the chopped onions with the diced carrots and fry. Cut the garlic clove very finely, add and season everything with salt, pepper and lovage.

Press or grate the cooked potatoes directly into the mixture, fry, remove the pan from the heat and let the mixture cool briefly. Only then stir in the egg and bind the mass with it. Mix well again.

Preheat the oven to 160 °C, butter small dario molds and sprinkle with breadcrumbs if necessary.

Bake rather thick, large pancakes from the dough and cut out 4 slices from each pancake in the size of the ramekins. Put one slice in each ramekin, pour in some grammel mixture, press on and put the second slice on top. Repeat until all is used up, pressing the pancake a little at a time.

Bake in the preheated oven for about 15 minutes.

In the meantime, for the potato-horseradish vinaigrette, blend all the ingredients (except the chopped potatoes) with a hand blender until the mixture is homogeneous and fine. Season to taste with a splash of vinegar. For the dressing, dice the remaining cooked potato and stir in. Mix, season again and spread the vinaigrette on plates.

Take the ready-baked grammel tartlets out of the oven,

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