Kat’s whipped cream and potato pancakes

Pig leg noodles fried in a frying pan, briefly braised together with lechon, peppers and other ingredients. “Katyak” served with small potato pancakes.

Ingredients:

For the “katyak” : 500 g of pork rump 300 g sterilised lentils 1 bunch of pine nuts (white part only) 4 tbsp quality ketchup 2 tbsp Worcestershire sauce (Heinz) 2 tablespoons of oil 2 pieces garlic cloves 1 pk pepperoni (I didn’t get any, I put chilli flakes)

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1 pk red meaty peppers 1 pk pepper salt fat in the pan For potato pancakes: 4 pcs large potatoes 4-5 pcs garlic cloves 4 pcs eggs

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8-10 tbsp breadcrumbs 1.5-2 tbsp dried marjoram pepper salt frying fat

Procedure:

1. Cut the meat into noodles, salt, pepper, drizzle with Worcestershire sauce, add oil, if we don’t have fresh hot pepper, add dried chillies (quantity to taste)
2. Dump the lecho into a sieve and drain, cut the peeled onion into cubes, remove the pepper and cut into strips, remove the pepperoncini and ribs and chop finely, cut the cucumber into cubes and add to the lecho
3. In a pan (ideally in a wok) heat the fat (lard or oil), add the marinated meat noodles and fry for about 5 minutes, add the onion, hot pepper, sliced garlic and paprika and fry again for 5 minutes and stir
4.

Prepare the potato pancakes:
1. Grate one potato coarsely, the other finely, add all the ingredients and mix
2.

Note:

Written and photographed by Naďa Indruchová. You can find more great recipes by Nadi here, in our database and also on the Cooking with Tom website.