Potato pancakes have been one of my all-time favorite dishes since I was a child. I often prepare the mass and only use it shortly before the children come home from school. Together with ham and horseradish, it's a worthy upgrade, most of which we all eat a lot more of than we should. But I can live with that quite well.
Ingredients for 4-6 servings
1kg mealy potatoes
300 g mozzarella
50 g of flour
2 Jalapeño Chilis
2 cloves of garlic
300g ham (Berger Backofen-Schinken)
80 g bread crumbs
50 ml vegetable oil
200 g greek yogurt
4 tsp grated horseradish
preparation time 50 minutes
level of difficulty 2
Hardware: large pot with lid, coarse grater, knife, large cutting board, garlic press, potato press (alternative: potato masher, fork), large bowl, pan, spatula
Put the potatoes in a pot cover with water, place on the stove, put the lid on and bring to the boil. Reduce the heat, cook the potatoes until they are done - the cooking time depends on the size of the potatoes - it is between 25 and 40 minutes.
In the meantime, coarsely grate the mozzarella. Wash the jalapeño chillies, cut in half, remove the core and cut the pulp into small cubes. Peel the garlic, cut the ham into 5 mm cubes.
Mix all ingredients for the dip until smooth, put in a cool place.
Strain the cooked potatoes, let them cool briefly, peel and press through the potato press into a large bowl. If you don't have a press, you can use a potato masher and, if you don't have one, mash it with a fork. Let cool again for about 10 minutes.
Now add all the remaining ingredients for the mixture: stir in the mozzarella, egg, flour, chilli and ham, then squeeze in the garlic. Mix well (works best with your hands). Season generously with salt and pepper.
Sprinkle the breadcrumbs on a plate. Wet your hands, take about the amount of an ice cream scoop in your hand and shape into a small loaf, turn in the breadcrumbs, place on the cutting board. Proceed until the mass is used up.
Heat the oil in the pan, fry the patties on each side for about 4 minutes at medium temperature until golden brown. Serve with the horseradish dip and sprinkle with chives.
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