Summary

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

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Instructions

1. 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.
2. Finely chop the garlic and add to the vegetables, season with curry and pepper. Stir in eggs and flour. Fry 2 pan-sized buffers.
3. 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.