Cabbage Potato Pancakes with Dip

First, prepare the potatoes. Peel the potatoes, grate them finely into a small bowl, salt them, and let them release water.

In a medium-sized bowl, combine finely chopped spring onion, dried marjoram, crushed caraway, potato starch, oat flour, pressed garlic, and finely chopped cabbage. Squeeze out excess water from the grated potatoes and add them to the bowl along with 2 eggs, 2 tablespoons of rapeseed oil, and finely chopped onion. Mix everything (preferably by hand) and season with salt and pepper.

Then heat a non-stick pan over medium heat. Once the pan is hot, shape the patties on it. Fry the patties over low to medium heat for 3–4 minutes on each side until golden brown. The dough should yield 10 patties.