Sweet Potato and Vegetable Pancakes with Sour Cream

Summary

Ingredients

• 300 g sweet potato (s)
• 300 g zucchini
• 1 medium carrot (s)
• 1 medium potato (s)
• 1 onion (s)
• 2 tablespoon oat flakes, crunchy
• 2 tablespoon breadcrumbs
• 3 egg (s)
• 1 tablespoon parsley, chopped
• salt and pepper
• 1 teaspoon, leveled nutmeg
• Vegetable oil
• 1 cup sour cream
• 0.51 bunch dill, fresher
• 1 tablespoon chives

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Instructions

1. Coarsely grate the sweet potatoes, potatoes, zucchini and carrots. Finely grate the onion. Mix in a bowl with oat flakes, breadcrumbs, eggs, parsley, salt, pepper and nutmeg.
2. Use a ladle or tablespoon to add about 3 small heaps to the pan with oil and carefully flatten. Fry the pancakes until golden brown.
3. For the side sauce, mix the sour cream with half a bunch of chopped dill, chives, salt and pepper and serve with the sweet potato and vegetable buffers. Decorate with dill if necessary.