Summary

Ingredients

• 500 g potato (s)
• 1 medium onion (s)
• 150 g carrot (s)
• 100 g zucchini
• 1 tablespoon butter
• 50 g cheese, Gouda or Edam cheese
• 40 grams flour
• a bit salt
• some pepper, white
• 4 tablespoon breadcrumbs (breadcrumbs)
• 4 tablespoon oil, for frying
• 1 clove garlic
• a few stalks mint, or alternatively parsley
• 300 g yourt, whole milk - 3.5%
• 0.5 ½ lemon (s), juice it
• 100 g peanuts, salted

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Instructions

1. Wash the potatoes and cook them in water for about 20 minutes until they are soft.
2. Roast peanuts until golden brown without fat.
3. Peel onion and chop finely.
4. Peel the carrots, clean the zucchini - and roughly grate both.
5. Heat the fat in a large pan and sauté the onion and vegetables for about 3 minutes while turning. Let cool down.
6. Drain the potatoes, rinse in cold water, peel and press through the potato press.
7. Finely grate the cheese and add. Mix with the vegetables, flour and half of the nuts. Season to taste with salt and pepper.
8. Shape the dough into 8 buffers and turn them in breadcrumbs.
9. Heat the oil in a non-stick pan and fry the buffer in it for about 6 minutes on each side. Keep warm.
10. Dip:
11. Peel garlic and chop finely. Wash and finely chop the mint or parsley.
12. Mix the yogurt with the garlic, herbs and lemon juice and season.
13. Sprinkle the remaining nuts on top of the buffer and serve with the dip.