Potato and Parsnip Pancakes

For the potato and parsnip pancakes, peel the onion, dice finely and sauté in a little butter. Finely chop or press the garlic and briefly sauté at the end. Peel the potatoes and parsnips and grate them rather not too coarsely.

Mix with the onions and eggs and add the bread. Season well. Heat olive oil in a pan. Shape the mixture into small loaves. If there is too much liquid, squeeze it out a little.

Fry slowly in hot oil over low heat. Arrange everything nicely and a quick meatless dinner is freshly cooked!

Preparation Tip:

The potato and parsnip pancakes are accompanied by a chive cream made of ricotta, chives, a little lemon juice, seasoned with salt and pepper, and green salad with "Aaron's speed dressing".

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