Vegetable pancakes with Adyghe cheese and peas
Fantasy and very useful! The “body” of these pancakes is the Jerusalem artichoke and the Adyghe cheese.
Jerusalem artichoke and Adygei cheese grate on a coarse grater.
Peas choose from pods. If you use frozen, then first let it thaw, throwing it back on a sieve.
Mix Adygei cheese, grated Jerusalem artichoke and peas, beat eggs, salt and season with pepper, garlic and dried onions.
Heat the mustard oil moderately, fry pancakes on both sides to a light blush, spreading out with a tablespoon.
For serving in a creamy horseradish mix sour cream.
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