Summary

Ingredients

• 1 carrot (s)
• 1 small zucchini (approx. 200 g)
• 800 g potatoes, mostly waxy
• 1 onion (s)
• 2 egg (s)
• salt and pepper
• nutmeg
• 2 tablespoons oil
• 1 bunch wild garlic
• 200 g double cream cheese
• 150 g yourt
• 1 teaspoon mustard, medium hot

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Instructions

1. Rinse the carrot and zucchini and pat dry. Peel the carrot and potatoes. Finely grate everything with the vegetable grater. Peel and chop the onion. Mix everything together, squeeze out well and stir with the eggs. Season with salt, pepper and nutmeg.
2. Wash the wild garlic, shake dry and chop very finely. Mix with cream cheese and yoghurt, season with salt, pepper and mustard.
3. Preheat the oven to 80 ° C.
4. Heat oil in a pan. Place small heaps of the potato mixture in the pan, flatten with a tablespoon to form palm-sized buffers. Fry until golden brown on both sides for 5 minutes each time. Keep the buffers warm in the oven until they`re all done.
5. Serve with the wild garlic dip.