Vegetable Thaler with Dip
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Sauce |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 300 g potato (s)
- 250 g carrot (s)
- 400 g broccoli
- 2 egg (s)
- 2 tablespoon flour
- salt and pepper
- 4 tablespoon oil
- 150 g yourt
- 1 teaspoon mustard
- 2 tablespoon mayonnaise
- 1 tablespoon parsley, chopped
- 1 tablespoon chives, cut into small rolls
Print Recipe
Pin Recipe Instructions
- Peel the potatoes and cook them in salted water for about 20 minutes. Wash the carrots and broccoli, cut into small cubes and boil in salted water for about 5 minutes.
- Mash the potatoes, knead with eggs, flour and 1/3 of the vegetables and season with salt and pepper. Shape the dough into thalers, heat the oil in a pan and fry the thalers on both sides over medium heat until golden brown. If the dough is too runny, simply add a spoonful to the oil, flatten it a little and fry.
- Add the remaining vegetables to the pan and fry briefly.
- For the dip, mix together yoghurt, mustard, mayonnaise, chopped parsley and chives, season with salt and pepper and serve with the vegetable talers.
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