Potato Pancakes Mini Canapés
Crispy, small and full of finesse! Our potato pancakes mini are the perfect basis for creative toppings - from savory to delicate.
Ingredients
For 8 canapés each:
Guacamole & Tortilla-Chips-Crunch | potato pancakes Canapés:
- 2 packs of Pahmeyer potato pancakes mini (300 g each)
- 1 small ripe avocado
- 1 medium vine tomato, diced
- ½ red onion, finely chopped
- some garlic, chili flakes, lime juice, salt, pepper
- 4 tortilla chips
Camembert & cranberries | grated canapés:
- 2 packs of Pahmeyer potato pancakes mini (300 g each)
- 200 g ripe camembert
- 20 g wild cranberries
- a little rosemary
Smoked salmon & sour cream | potato pancakes Canapés:
- 2 packs of Pahmeyer potato pancakes mini (300 g each)
- 150 g sour cream
- 1 tsp horseradish
- a little agave syrup
- a little salt
- a little lemon juice
- some dill, chopped
- 150 g smoked salmon
- Some dill and organic lemon zest
Preparation
Guacamole & tortilla chip crunch | potato pancakes Canapés:
- Halve the avocado, remove the stone and flesh.
- Mash the avocado with a fork, mix with the remaining ingredients and season to taste.
- Prepare the Pahmeyer potato pancakes mini according to the packet instructions.
- Spread the guacamole on the potato pancakes and serve with crumbled tortilla chips.
Camembert & cranberries | potato pancakes Canapés:
- Prepare the Pahmeyer potato pancakes mini according to the packet instructions.
- Cut the camembert into slices and place on top of the hot Reibekuchen Minis.
- Serve with wild cranberries and decorate with rosemary.
Smoked salmon & sour cream | potato pancakes Canapés:
- Mix the sour cream, horseradish, agave syrup, salt, lemon juice and dill and season to taste.
- Prepare the Pahmeyer potato pancakes mini according to the instructions on the packet.
- Spread the smoked salmon and sour cream on top.
- Decorate with dill and lemon zest.
