Carrot and Turkey Pancakes with Herb Dip
by Editorial Staff
Summary
| Prep Time | 40 mins |
| Total Time | 40 mins |
| Course | Sauce |
| Cuisine | European |
| Servings (Default: 3) |
Ingredients
- 200 g carrot (s)
- 500 g turkey breast fillet (s)
- 1 clove garlic
- 4 tablespoon oatmeal, tender
- 2 egg (s)
- salt and pepper
- some lemon peel, grated
- Oil, or clarified butter, for frying
- 1 cup sour cream
- 1 tablespoon herbs, mixed, chopped
Print Recipe
Pin Recipe Instructions
- Wash, peel and finely grate the carrots. Chop or grind the turkey meat as finely as possible. Peel and press the garlic. Knead the meat, carrots, garlic, oat flakes and eggs together well, season with pepper, salt and lemon zest. Shape buffer.
- Heat oil or clarified butter in a pan and fry the buffers in portions until crispy.
- Mix the sour cream with the herbs, season with salt and pepper. Sufficient for the buffers.
- Iceberg lettuce, for example, tastes good with a vinaigrette made from raspberry vinegar, sweet mustard and rapeseed oil.
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