Potato-Kraut-Pancakes

 

Potato-Kraut-Pancakes with Caraway-Sauce

makes about 10
2lb potatoes
1lb Kraut
1 onion
1T corn starch
2T salt
2T oil
1/2 cup plain soy yoghurt
1t lemon juice
1/2-1t caraway seeds
1T chopped parsley
salt and pepper

Peel potatoes and grate coarsely.

 

Place potato grates in a large bowl, mix with the 2T salt and let rest for at least 30 minutes.
In the meantime blend yoghurt, lemon juice, caraway and parsley. Season with salt and pepper. Put sauce in the fridge and let it chill until needed.

Place kraut in a colander and press firmly, till most of the liquid is drained.

 

After the 30 minutes rest period, drain the potato and pour away the potato liquid. Grate the onion and mix with potato grates and the kraut. Add the starch and some pepper. Mix well.

Heat two cast pans with 1T oil each. Add the potato-mass portion-wise to the pan. A heavily loaded tablespoon should equal an average pancake.

 

Press flat and fry at medium heat for 20 minutes, turning the pancakes occasionally. Serve with caraway-sauce.