Summary
| Prep Time | 20 mins |
| Cook Time | 15 mins |
| Total Time | 35 mins |
| Course | Sauce |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
Ingredients- 150 g carrot (s)
- 500 g potato (s)
- 300 g zucchini
- 2 cloves garlic)
- 2 egg (s)
- 3 tablespoon, heaped flour
- 1 teaspoon, heaped curry powder
- 3 tomato (s)
- 250 g quark
- 100 g yourt
- 1 bunch chives
- olive oil
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Peel the potatoes for the vegetable pancakes. Roughly grate the carrots, potatoes and zucchini with the food processor, season with salt and let steep water. Pour off the liquid.
- Finely chop the garlic and add to the vegetables, season with curry and pepper. Stir in eggs and flour. Fry 2 pan-sized buffers.
- For the dip, finely dice the tomatoes, cut the chives into rolls. Mix the quark with the yoghurt until smooth, add salt and pepper, stir in the tomatoes and chives.
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