Rievkooche met Appeltütt

Warm, hearty comfort food that makes us feel warm and full in the stomach-what's the first thing that comes to your mind? For us people from Cologne, it is a Rhenish classic that no brewery menu should be without: Potato pancakes or as we would call them, Rievkooche! We like to eat them classically with applesauce. However, salmon or brown bread are popular accompaniments as well.

But watch out: In most restaurants, the small potato cakes are only available one day a week. That's why we would like to introduce you to our Rievkooche met Appeltütt recipe. So you don't have to go without them any day of the week.

Ingredients (for 4 servings)

• for the applesauce

  • 6 Ripe apples

  • 2 tbsp sugar

  • 1 tbsp Lemon juice

  • ½ Cinnamon stick

  • 2 cloves

  • 6 tbsp dry white wine alternatively apple juice

• For the pancakes

  • 800 g floury potatoes

  • salt nutmeg freshly grated

  • 2 eggs

  • 4 tbsp flour

  • Oil for frying

Instructions:

1. For the applesauce, wash the apples, quarter them, remove the cores and cut them into small cubes. Mix with the sugar, lemon juice and spices, bring to the boil in a saucepan and deglaze with the wine or juice. Simmer over medium heat for 5 -7 minutes, remove from the heat, remove the spices and leave the compote to cool.

1. Grate the peeled potatoes into a sieve, leave for about 15 minutes and drain the water into a bowl. Drain off the water and add the potato mixture to the settled corn flour. Mix in eggs, salt, nutmeg, flour (or oat flakes).

2. Heat a pan with oil and place small mounds of potatoes in the pan using a tablespoon. Flatten and fry on both sides until golden brown. Remove, drain on a paper towel/

3. Last but not least, serve with applesauce.