Potato and courgette pancakes served with a fried egg
Ingredients (4 servings - 16 pieces):
- potatoes - 4 large - 500 g
- courgette - 1 medium piece approx. 300-400 g
- spring onions - 2 pieces, with chives
- eggs - 2
- flour - 4 tablespoons
- salt and pepper as required
- 1/2 teaspoon of sweet paprika
- frying oil
- eggs - 4 (for fried eggs)
Peel the potatoes and grate into a bowl using a large-mesh grater. Grate the courgette too and add to the potatoes (do not peel it). Add a pinch of salt and set aside for 10 minutes. After this time, squeeze the vegetables to remove the liquid that has separated.
Finely chop the spring onions and add to the vegetables. Then add 2 eggs, flour, salt, pepper and sweet paprika. Stir everything together.
Heat the oil in a frying pan. Spoon portions of the dough to form flat, round patties. Fry them until golden brown on both sides. Drain off excess oil on a paper towel.
Heat the oil in another pan and make 4 fried eggs in it. Season them with salt and pepper. Serve the finished patties with fried eggs, sprinkled with spring onions.