Maties Tartar on Grated Biscuits

Rinse and dry the maties and dice finely. Peel and finely dice onion. Rinse apple, quarter, core and cut into small pieces. Sprinkle with 1-2 tsp. juice of one lemon.

Rinse dill, shake dry and, except for a little for garnish, chop finely. Stir through rest of salt, pepper, juice of one lemon and 1 pinch of sugar. Beat in 2 tbsp. oil. Fold in dill. Mix marinade with capers and prepared ingredients.

Stir potato pancake batter through with egg and milk. Heat remaining oil in a large coated frying pan. Bake about 8 pancakes in batches, using 2-3 tablespoons of batter at a time. After about 3 minutes, turn to other side when light brown edges form. Fry over medium heat for another 2-3 minutes until golden brown.

Serve pancakes with matie tartare. Garnish with lemon wedges and remaining dill.

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