Potato pancakes with sauerkraut

Potato pancakes with sauerkraut

Sauerkraut: if the sauerkraut is too acidic, squeeze it well or rinse it with cold water. Pour the water into a saucepan with the sauerkraut, add the diced speck, juniper berries, peppercorns, cumin and bay leaf. Add salt and simmer, covered, for approx. 1 1/2 hours. Heat the butter, sauté the onions and garlic, sprinkle with flour and mix until a béchamel is obtained. Add the béchamel to the sauerkraut, season with salt and cook for another 10 minutes.

Potato paste: Peel the potatoes, cut into cubes and cook for approx. 20 minutes in salted water. Drain and dry them making them evaporate. Pass the potatoes, mix them with the egg yolk and the melted butter. Allow the potato mass to cool and add the flour, nutmeg and salt.

Potato pancakes: roll out the dough to a thickness of 1-2 mm. With a pastry cutter, cut into discs and fry them in abundant boiling oil.

Completion: serve the potato pancakes with sauerkraut.
Cooking temperature: 180 degrees
Cooking time: approx. 2 minutes

Tips: add 1/2 teaspoon of anise to the potato paste. Canned sauerkraut cooks in 20-30 minutes.

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Ingredients for 4 people:

  • 500g of sauerkraut
  • 3/4 l of water
  • 100 g of speck
  • 3 juniper berries
  • 5 peppercorns
  • 1/2 c of cumin
  • 1 bay leaf
  • 50 g of butter
  • 100 g of diced onions
  • 2 minced garlic cloves
  • 1 tbsp of flour
  • salt and pepper to taste
  • 100 g of diced onions

Potato paste:

  • 300 g potatoes
  • 1 egg yolk
  • 1 tbsp of melted butter
  • 100 g flour
  • 1 pinch of nutmeg
  • Salt to taste


  • Fry oil

Preparation time: 2 hours

Connected location: Crown Plan

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