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Rye and Egg Pancakes with Radish

570 calories per serving

ingredients

serves 4
300 g (11 oz) rye flour
salt
1 onion
150 ml (1/4 pint) pint carbonated mineral water
3 eggs, beaten
1 large white radish
1 tablespoon lemon juice
2 teaspoons honey
150 ml (1/4 pint) soured cream
1 tablespoon chopped fresh mint or lemon balm
100 g (4 oz) Parmesan or Emmental cheese, grated
3 tablespoons oil

method

1. Mix the rye flour and a pinch of salt in a basin. Grate the onion into the rye flour.

2. Mix the mineral water and beaten eggs into the flour and onion mixture and leave to soak for 30 minutes.

3. Wash, peel and grate the radish, then mix in the lemon juice, honey, a little salt and the soured cream. Sprinkle the salad with the mint.

4. Stir the grated cheese into the rye flour mixture, then shape the mixture into 4 pancakes. Heat the oil a little at a time and fry the pancakes until golden brown on each side.

5. Serve the pancakes with the radish salad.

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