Vegetable Pancakes with Cheese

Rinse the potatoes, remove the skin and grate finely. Squeeze well. Fold in diced onion, eggs and flour. Divide dough into thirds. Clean vegetables, rinse. Finely grate carrots. Cut leeks into rings and blanch for 1 minute, drain. Cut bell bell pepper into strips. Fold each vegetable into 1/3 of the potato dough, season. Mix the bacon cubes into the leek dough.

Fry small pancakes in the hot fat for 45 minutes on each side.

Sprinkle with grated cheese and grill for about 3 minutes. Garnish with chives if desired.

Serve with: herb dip

* from “For you” 1/93

Our tip: It is best to use fresh herbs for a particularly good aroma!

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