Summary

Ingredients

• 400 g carrot (s)
• 400 g zucchini
• 2 onions)
• 2 egg (s)
• 4 tablespoon flour
• 250 g yourt
• 100 g crème fraîche
• 1 bunch chives
• 0.5 ½ bunch parsley
• salt and pepper
• Seasoned Salt
• oil

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Instructions

1. Coarsely grate the zucchini and carrots. Let it steep for 15 minutes with 1 teaspoon of salt. In the meantime, chop the onions and set aside.
2. Mix the yogurt with the crème fraîche, chop the parsley and chives and add to the crème fraîche-yogurt mixture. Season to taste with herb salt and a little pepper.
3. Put the zucchini and carrots in a fine sieve and squeeze out the liquid well. Then place in a bowl, add the onions, stir in 2 eggs and 4 tablespoon flour. Season the mixture with salt and pepper.
4. Heat oil in a pan and fry small buffers from the courgette and carrot mixture. The buffers should be golden brown on both sides.
5. Drain briefly on kitchen paper, then serve with the yogurt and herb cream.