Summary

Ingredients

• 500 g potato (s), purple, e.., Vitelotte
• 2 onions)
• 1 egg (s)
• 2 tablespoon dill, freshly chopped
• 1 tablespoon parsley, freshly chopped
• 50 g cheese, rated, e.., Gouda
• salt and pepper
• 2 tablespoon vegetable oil for frying
• nutmeg

For the dip:

• 150 g cream cheese
• 80 g yourt
• 2 tablespoon dill, freshly chopped
• 1 tablespoon lemon juice
• salt

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Instructions

1. Wash the potatoes and cook in salted boiling water for about 20 minutes. Drain the potatoes, let them evaporate, peel and grate. Peel and finely dice the onions and mix with the grated potatoes, egg, dill, parsley and cheese. Season the mixture with salt, pepper and nutmeg. Shape the mixture into about 12 small patties. Heat the vegetable oil and fry the patties in it on both sides until golden brown.
2. In the meantime, mix the cream cheese, yoghurt, dill and lemon juice together for the dip. Season the dip with a little salt.
3. Serve the patties hot with the dip.