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🍽️ Carrot Pancakes with Yogurt Dip

429 kcal · 30 min · 4 servings

Ingredients

• 200 g yogurt
• 100 g cream cheese
• 1 tbsp chive rings
• sea salt
• 1 drop lemon juice
• cayenne pepper
• 250 g potatoes
• 400 g carrots
• 250 g zucchini
• 1 handful parsley
• 2 eggs
• 100 g flour
• 2 tbsp potato starch
• salt
• pepper (from the mill)
• 0.5 tsp nutmeg
• 3 tbsp vegetable oil

Instructions

1. 1. Stir the yogurt and cream cheese in a bowl until smooth and creamy. Fold in the finely chopped chives and season the mixture with a pinch of salt, a squeeze of lemon juice, and a small amount of cayenne pepper. Transfer the finished dip into small bowls.
2. 2. Wash the potatoes and carrots, peel them, and grate them using a coarse grater. Wash the zucchini, cut it in half lengthwise, scrape out the seeds with a teaspoon, and grate the flesh coarsely as well.
3. 3. Wash the parsley, shake it well to remove excess water, and chop it very finely.
4. 4. Squeeze the grated potato-carrot mixture to remove excess moisture. Mix it in a large bowl with the grated zucchini, eggs, flour, starch, and chopped parsley. Season everything generously with salt, pepper, and grated nutmeg.
5. 5. Heat the oil in a large frying pan. Take one tablespoon of the pancake mixture at a time, place small mounds in the hot pan, and flatten them. Fry the pancakes for 3 to 5 minutes until golden brown on the first side, flip them, and fry for another 3 to 5 minutes on the other side.
6. 6. Remove the finished pancakes from the pan and place them on a sheet of kitchen paper to absorb excess oil. Serve the warm pancakes on plates alongside the yogurt dip.

Nutrition per serving

• kcal: 429
• Protein: 14 g · Fett/Fat: 20 g · Carbs: 46 g