Crispy Potato Pancakes with Cream Cheese and Diplomats Smoked Sprats

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Crispy Potato Pancakes with Cream Cheese and Diplomats Smoked Sprats


Potato 500 g

Flour 80 g

Eggs 3 pcs

Cream cheese 120 g

Dill 20 g

Bows 20 g

Diplomats Sprats with bay leaf in unrefined premium sunflower and olive oil 160g



Wash and peel the potatoes. Put the potatoes in a cold water bath for 30 minutes to remove the starch. At the same time make a special cream cheese - finely cut the bows. Clean the dill from the stalks and then cut them finely. Mix the greens together with the cream cheese.

After a cold bath, grate the potatoes on a coarse grater, but grate one potato on a fine grater - as finely as possible. Add salt and pepper, flour and eggs. Mix everything thoroughly.

While the potato mass is resting, prepare the pan. Add vegetable oil and heat it. When the pan is warm, reduce the heat.


Make round scones from the potato mass and bake each side for about 2-3 minutes. Then put all the baked pancakes in the oven at 180 degrees for 10 minutes.


When everything is ready, put the pancakes on a plate, smear the cream cheese we have prepared on the pancakes, but put the diplomat sprats with bay leaf on the cream cheese, sprinkle everything with the lettuce and quinoa popcorn.


Bon appetite!



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