Summary

Ingredients

• 250 g potato (s)
• 150 g carrot (s)
• 100 g celery
• 100 g onion (s)
• 1 clove garlic
• 1 egg (s)
• 50 g oatmeal
• Salt and pepper, paprika
• 1 bunch thyme
• 100 g sheep cheese

For the sauce:

• 2 cups yogurt (cream yogurt)
• 1 bunch dill
• 1 clove garlic
• salt and pepper
• sugar
• 1 tablespoon lemon juice
• 1 bunch parsley
• 1 bunch basil
• Oil for frying

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Instructions

1. Wash and clean potatoes, carrots and celery. Grate the vegetables with the schnitzel. Peel and finely dice the onion. Knead the onion and vegetables with the pressed garlic clove, egg, oat flakes, finely chopped thyme, salt, paprika and pepper with the hand mixer. Cut the sheep cheese into 8 cubes. Shape the vegetable dough into 8 meatballs. Press the sheep`s cheese in the middle. Fry the vegetable patties in a little oil for 10 minutes on each side over low heat (1 1/2).
2. For the herbal sauce, mix the yoghurt with the spices, lemon juice and the pressed garlic clove with the hand mixer and season to taste. Stir in the finely chopped herbs.