Ingredients

• 6 pancakes
• 250 g cooked potatoes
• 250 g curd cheese
• 1/2 onion
• salt, pepper, herbal pepper or freshly ground black pepper
• butter or vegetable oil

Preparation

1. Fry the pancakes. After cooking, immediately crush the potatoes thoroughly with a potato masher and let cool (you can also use leftover mashed potatoes from the previous day).
2. Place curd cheese in a bowl and crush with a potato masher. Add potatoes and diced onion glazed in a tablespoon of fat, cut into small cubes. Season with salt and herbal or black pepper and work with your hand or masher, combining ingredients into a uniform mixture.
3. Spread the filling on pancakes and fold like croquettes. Pan-fry in fat and serve, for example with mushroom sauce or with pan-fried bacon and thick sour cream. Sprinkle with parsley.