Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Sauce |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
Ingredients- 250 g carrot (s)
- 2 small potatoes
- 50 g walnuts
- 2 egg (s)
- 2 tablespoon flour
- salt and pepper
- oil
- 100 g crème fraîche
- 4 stalks dill
Print Recipe
Pin Recipe Instructions
- Peel and roughly grate the carrots. Peel the potatoes and grate them finely. Roughly chop the walnuts.
- Mix the carrots, potatoes and nuts with the eggs, flour and a little salt and pepper.
- Heat some oil in a pan, add a tablespoon of buffer to each, flatten it a little and fry until golden brown on both sides.
- Mix the crème fraîche with the dill and season with salt.
- Serve the finished buffers with the dill cream.
About Editorial Staff
The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.
Get FREE Recipe Gifts now. Or latest free cooktops from our best collections.
Disable Ad block to get all the secrets. Once done, hit any button below