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🍽️ Crispy potato pancakes with marinated Bismarck herring and beetroot

485 kcal · 30 min · 4 servings

Ingredients

• 200 g Bismarck herring fillet
• 1 spring onion
• 150 g pickled beetroot (sliced)
• 1 tbsp lemon juice
• 1 pinch sugar
• 1 kg waxy potatoes
• 1 tbsp sour cream
• 1 egg
• 2 tbsp breadcrumbs
• salt
• pepper from the mill
• 5 olive oil

Instructions

1. 1. Cut the Bismarck herring fillets into small cubes.
2. 2. Clean the spring onions, wash them, and slice them into fine rings.
3. 3. Drain the beetroot well and cut it into small cubes as well.
4. 4. Mix the herring and beetroot cubes with lemon juice and sugar to let them marinate.
5. 5. Peel the potatoes and wash them thoroughly.
6. 6. Grate the potatoes coarsely using a grater.
7. 7. Place the grated potatoes into a kitchen towel.
8. 8. Squeeze the potatoes firmly in the towel to remove excess liquid.
9. 9. Stir in the sour cream, egg, and breadcrumbs into the potatoes.
10. 10. Season the mixture with salt and pepper.
11. 11. Heat one to two tablespoons of oil in a non-stick pan.
12. 12. Fry small portions of the potato mixture until golden brown.
13. 13. Place the finished pancakes on a baking sheet.
14. 14. Keep the pancakes warm in the preheated oven (Electric oven: 100°C, Gas: Level 1).
15. 15. Place the marinated herring and beetroot mixture onto the warm pancakes.
16. 16. Serve the pancakes immediately.

Nutrition per serving

• kcal: 485
• Protein: 19 g · Fett/Fat: 22 g · Carbs: 52 g