1. For the apple sauce, peel and dice the apples and simmer them covered with the water, sugar and lemon juice for 10-12 minutes until soft; roughly mash with a fork and season with cinnamon.
2. Peel the potatoes and finely grate them together with the onion.
3. Put the mixture into a clean tea towel and squeeze out the liquid thoroughly - the drier it is, the crispier the pancakes.
4. Mix the squeezed potatoes with the eggs, flour, salt and nutmeg.
5. Heat plenty of oil in a pan, add spoonfuls of the mixture, flatten them and fry for 3-4 minutes per side until crisp and golden.
6. Drain on kitchen paper and serve warm with the cold or lukewarm apple sauce.
Tip: Keep the finished pancakes warm on a rack in a 100 °C oven - they stay crisp while you fry the rest.
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