These cauliflower and potato pancakes get their incomparable flavour from the addition of green spelt flakes, shallots and parsley. They are super crispy on the outside and beautifully tender on the inside.
900 g potatoes, finely chopped
750 g cauliflower, finely chopped
3 eggs
225 g spelt flour
150 g green spelt flakes or meal
150 g shallots
1 1/2 teaspoons salt
Pepper, to taste
1 bunch parsley
Rapeseed oil
1 Finely chop the potatoes in a food processor and transfer to a large bowl.
2. Finely chop the cauliflower and add to the potatoes.
3. Add the flour and eggs and stir.
4. Freshly flake or grind the green spelt and add.
5. Crush the onions through a garlic press or chop very finely.
6. Season with salt and pepper.
7. Finely chop the parsley and add to the mixture.
8. Leave everything to soak for 15-30 minutes.
9. Heat the rapeseed oil in a pan and fry the potato pancakes until crispy, turning once.
Tip: The whole family will enjoy them with herb quark, ketchup or another barbecue sauce.
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