Vegetable Pancakes with Tomato Curd
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Total Time | 15 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 1 carrot (s), grated
- 1 zucchini, grated
- 250 g potato (s), rated
- 1 clove garlic
- 1 egg (s)
- 1 teaspoon curry powder
- 2 tomato (s)
- 0.5 ½ bunch chives
- 150 g yourt (skimmed milk yourt)
- 2 tablespoon quark (low-fat curd cheese)
- 2 tablespoon mineral water
- oil
Print Recipe
Pin Recipe Instructions
- Mix the carrots, potatoes, zucchini with a pinch of salt and let stand for about 5 minutes. Pour off any liquid. Crush the clove of garlic and add to the vegetables with the egg and curry powder. Heat some oil in the pan and fry out small vegetable pancakes.
- Mix the yogurt, quark and mineral water until smooth. Dice tomatoes and mix in with the chives rings.
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