Carrot and Potato Pancakes with Herb Dip

Summary

Prep Time	15 mins
Total Time	15 mins
Course	Main Course
Cuisine	European
Servings (Default: 4)

Ingredients

For the dip:

250 g sour cream
herbs your choice (e.g. chives, basil, borage)
Spice (s) your choice (e.g. salt and pepper)

Carrot and Potato Pancakes with Herb Dip

Instructions

Wash and peel the carrots and potatoes. Peel the onion and grate everything finely. Finely chop the parsley. Mix the vegetables with parsley, eggs and flour. Season everything with salt and pepper.
Heat the oil in a pan. 1 tablespoon of the buffer mass is then added to the pan and pressed flat with the back of the spoon. Fry the pancakes on both sides until golden brown.
Mix the ingredients for the dip. Serve the fried carrot-potato fritters with the seasoned herb sauce as a dip.

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