Potato pancakes with apple and cinnamon sauce

Ingredients:

For potato pancakes:

• 200 g potatoes, peeled
• 200 g parsnip roots, peeled
• Half an onion head
• 1 clove of garlic, crushed
• 2 large eggs
• 2 tbsp chopped fresh parsley
• 2 tbsp chopped fresh chives
• 1/2 tsp salt
• 1/2 tsp pepper
• 3 tbsp. flour
• Coarse salt and freshly ground pepper
• Vegetable oil for frying

For the apple sauce:

• 1.5 kg red unpeeled apples
• 1 lemon, peel cut into 3 wide strips
• 1 cinnamon stick

Preparation:

1. Prepare apple sauce: Cut the apples into 2.5 cm cubes, pour into a saucepan, add the lemon zest and juice, add a cinnamon stick, and cook covered over medium heat for about 15-20 minutes.
   
   Remove the lid and increase the heat to medium-high. Stir the apples, mashing them with a spatula, and continue cooking until thickened, another 10-15 minutes. Remove the cinnamon stick. Then press the apples through a sieve or puree them in a food processor. Set aside for serving.
2. Prepare potato pancakes: Grate the potatoes, parsnips, and onions coarsely. Squeeze out any excess liquid and place in a large bowl. Stir in the garlic, eggs, parsley, and chives. Then add the flour, 1/2 teaspoon each of salt and pepper, and mix well. Form the mixture, squeezing out any excess liquid, into 12 thin patties. Place on parchment paper.
3. Heat about 1 cm of vegetable oil in a frying pan over medium-high heat. Fry the potato pancakes until golden brown on both sides, 4 to 5 minutes.
   
   Serve with apple sauce.