Summary

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

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Instructions

1. Peel and roughly grate the carrots. Peel the potatoes and grate them finely. Roughly chop the walnuts.
2. Mix the carrots, potatoes and nuts with the eggs, flour and a little salt and pepper.
3. 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.
4. Mix the crème fraîche with the dill and season with salt.
5. Serve the finished buffers with the dill cream.