Summary

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

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Instructions

1. 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.
2. 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.
3. Add the remaining vegetables to the pan and fry briefly.
4. For the dip, mix together yoghurt, mustard, mayonnaise, chopped parsley and chives, season with salt and pepper and serve with the vegetable talers.