Stuffed Potato Pancakes

Peel the potatoes and grate finely. (Remove the peel from the onion and grate it as well. Add the egg and flour to the potato and onion mixture and mix until smooth. Season with salt and pepper. Put 2-3 tablespoons of the batter in a frying pan with hot oil and spread it a little bit smooth. Fry the potato pancakes on both sides until crispy.

Clean the mushrooms and cut them into slices. Heat olive oil in a frying pan, sauté the shallot and add the mushrooms. Sauté and season with salt and pepper. Add the whipped cream and simmer a little. Spread this amount on the pancakes and sprinkle with fresh herbs.

Cut the olives into slices. Dice the tomatoes and cut the spring onions into rings. Sauté everything in a frying pan with a little oil. Season with pepper and stir in the feta cheese cut into 1 cm cubes. Warm the cheese briefly and then put the mixture on the pancakes.

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