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Wash broccoli, divide into small pieces and cook in
salted water until al dente. Rinse with cold water and drain well.
Chop onion and garlic finely. Heat some oil in a pan and sauté garlic
and onion. Add half of the broccoli, fry briefly and pour in cream.
Bring to a boil and then puree with a hand blender. Season with salt and
pepper and fold in the remaining broccoli.
For the potato cakes peel potatoes, onion and garlic and grate finely.
Stir in egg and sour cream, season with salt and pepper. Heat oil in a
nonstick frying pan, place heaped tablespoons of the mixture into the
pan to shallow-fry. Lower the heat to medium, flatten each latke with
the back of a spoon and fry for about five minutes on each side, turning
over when the edges turn golden-brown. If the heat is too high, the
latkes will become dark-brown on the outside before they are cooked
inside.
Fill potato pancakes in the middle with broccoli cream and beat up like
an omelet. |
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