Summary

Ingredients

• 1 radish (s), approx. 600 g each
• 3 potato (s), approx. 100 g each
• 0.5 ½ bunch spring onion (s)
• 2 egg (s)
• 3 tablespoon, leveled flour
• 3 tablespoon, leveled breadcrumbs
• Salt and pepper, from the mill
• Oil for frying

For the dip:

• 200 g sour cream
• 150 g quark
• 1 bunch chives
• 1 teaspoon lemon juice
• Salt and pepper, from the mill

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Instructions

1. Wash the chives and cut into fine rolls. Mix the quark and sour cream well together. Add the chives and season the dip with salt, pepper and lemon juice.
2. Clean the spring onions and cut into fine rings. Peel the potatoes and radish. Grate the potatoes, place in a cloth and squeeze out. Roughly grate the radish, mix with 1/2 teaspoon salt and let it steep for about 10 minutes. Then squeeze out the rasp and place in a bowl with the potatoes. Add the onion rings, eggs, flour and breadcrumbs and stir. Season the dough with salt and pepper.
3. Put the mixture in hot oil with a ladle or large spoon, shape into patties and bake.
4. Serve with the dip.