This is one typical German dish, you can find it everywhere but the name is different in every region. Some eat it with sugar or dark sugar beet syrup, others eat it with smoked salmon and horseradish, but I always loved to eat it with lots of applesauce.
Usually you use a manual box grater and grate the potatoes and onions on it.
I did the fast version after a long day at work and I will show you that version, it makes a quick meal and you can serve up to 2 people with it.
Makes 12 potato pancakes.
500 g potato
60 g onion
1 tbsp oats
1 tbsp potato starch
1 tsp salt and pepper
1/2 tsp caraway seeds
lots of rapeseed oil
Use a blender and chuck in the rough cut onions and potato pieces, add all other ingredients down to the caraway seed and give it a quick blitz. It should stay a relatively coarse mix.
Heat up a wide pan on hot, add the rapeseed oil ( the pan should be covered) and reduce the heat a bit.
Fill in 2 tbsp of potato mix for one pancake, if you have a wide enough pan you can make 6 in one go.
Wait until the crisp up a little around the outside then flip them over. Let them get a gold brown colour.
Drain on kitchen paper.
Serve with applesauce.