Potato pancakes with sauerkraut (zemiakové placky)

This Euro 2016 challenge has made me aware of how many eastern European teams are competing – the menu plan for the next month is a bit cabbage-tastic. Potatoes are well represented too – and Slovakian potato pancakes feature both.

Seasoned with majoram and garlic, these differ from the potato latkes I usually make. Unlike latkes, they also include a significant quantity of flour, resulting in a breadier pancake.

The sauerkraut was a nice surprise – a Slovakian take on slow-cooked red cabbage. The recipe is closely based on one I found on this website.

Potato pancakes with sauerkraut (zemiakové placky)
(serves 4)

For the pancakes:

• 4 large baking potatoes
• 1 cup flour
• 1 egg, beaten
• 1/2 Tb salt
• 1 Tb fresh marjoram, chopped
• 2 cloves of garlic, minced
• salt and pepper
• sunflower oil for frying
• sour cream or Greek yogurt to serve (optional)

For the sauerkraut:

• 1/2 Tb sunflower oil
• 1/2 a small onion, minced
• 2 Tb white wine
• 2 cups sauerkraut, well drained
• 1 small apple, peeled, cored and sliced
• a pinch of caraway seeds
• salt to taste

1. To make the sauerkraut, heat the sunflower oil in a frying pan over a medium flame. Add the onion, and sauté until golden.
2. Add the wine and cook until reduced by half. Now add the sauerkraut, apple slices and caraway seeds. Cook for several minutes more, until the apple is softened. Season to taste and set aside.
3. Peel and grate the potatoes, then squeeze well to remove excess water.
4. In a large bowl, combine the potato, flour, egg, salt, marjoram and garlic. If the mixture seems too wet, add a bit more flour. Season with salt and pepper.
5. Pour a thin layer of sunflower oil into a frying pan and set over a medium flame. When the oil is hot, add scoops of the potato mixture and flatten into circles. Fry each side until brown and crispy.
6. Serve with the sauerkraut and a dollop of sour cream, if desired.

Family score: 6 out of 10

Tags: dairy-free, potatoes, vegetarian