German potato pancakes with apple and yogurt

Ingredients

For 1 serving

• Potatoes200 g
• Eggs1
• Onion20 g
• Whole wheat flour10 g
• Sunflower oil2 teaspoons
• Apple100 g
• Plain nonfat yogurt80 g
• Saltto taste

Contains: gluten, lactose, eggs,

In season: September – March

Method

1. Peel the potatoes and onion and grate them on the coarse side of the grater; put them in a clean tea towel and squeeze hard to remove as much water as possible, so the pancakes turn crisp.
2. In a bowl, mix the potatoes and onion with the egg, the wholemeal flour and a pinch of salt until the mixture holds together.
3. Peel and core the apple and cut it into roughly 1 cm cubes; put it in a small pan with a splash of water and cook, covered, over a low heat for 5 minutes, until soft enough to crush with a fork.
4. Meanwhile, heat the sunflower oil in a non-stick frying pan over a medium heat, drop in 3 mounds of the mixture and flatten them with the back of the spoon into thin pancakes.
5. Cook the pancakes for 4 minutes per side, until golden and crisp outside and tender inside; drain on kitchen paper.
6. Serve the pancakes hot with the apple compote and the yoghurt.