350 g potatoes
1 salad cucumber
150 ml sour cream
1 tbsp lemon juice
4 tbsp dill
Peel potatoes and onions and cut into slices. Mix in a bowl, then add salt, pepper and season with nutmeg.
In a frying pan melt the butter, put the potatoes and onions, press a little bit and season with thyme. Cover and cook over medium heat for about 10 minutes.
Then gently turn the potato pancake and fry under the lid on low heat for about 10 minutes.
Peel cucumber and cut lengthwise. With a teaspoon get out the seeds and pulp and cut into thin leaves. In a bowl mix with a small amount of salt and leave for 20 minutes, so that water get out.
Mix sour cream with honey, lemon juice, pepper and dill. Press cucumber slices and mix with prepared marinade. Serve with Rösti.