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🍽️ Crispy Vegetable Pancakes with Fresh Yogurt Dip

362 kcal · 30 min · 4 servings

Ingredients

• Parsley, fresh 10 g
• Chives, fresh 10 g
• Dill, fresh 10 g
• Potatoes, mainly firm 500 g
• Lemons 1 pc
• zucchini 300 g
• Carrots 300 g
• Onions, yellow 1 pc
• Yogurt, plain 200 g
• Quark 20% fat in tran. 200 g
• Salt pinch
• Pepper, black ground pinch
• Eggs 3 pcs
• Oat flakes, fine 30 g
• Wheat flour, Type 405 40 g
• Nutmeg, ground pinch

Instructions

1. 1. Wash the herbs under running water and shake them dry. Pick off the coarse stems from the herbs.
2. 2. Peel the potatoes and wash them thoroughly. Cut the potatoes in half.
3. 3. Cut the lemon in half. Squeeze the juice from the lemon halves.
4. 4. Wash the zucchini. Cut off the hard ends. Cut the zucchini into coarse pieces.
5. 5. Peel the carrots. Cut off the ends. Cut the carrots into coarse pieces.
6. 6. Cut the onion in half. Remove the outer layers and peel the onion.
7. 7. Put the herbs into the mixing container. Chop them for 10 seconds on speed 10.
8. 8. Push the herbs down with a spatula. Chop them again for 10 seconds on speed 10.
9. 9. Push the herbs down again with the spatula.
10. 10. Add the yogurt, the quark (curd cheese), 2 tablespoons of lemon juice, salt, and pepper to the container.
11. 11. Mix the dip ingredients for 20 seconds on speed 2.
12. 12. Pour the finished yogurt dip into a bowl.
13. 13. Put the potatoes, the zucchini, the carrots, and the onion into the cleaned mixing container.
14. 14. Chop the vegetables for 12 seconds on speed 5.
15. 15. Push the vegetables down with the spatula.
16. 16. Add the eggs, the oat flakes, the flour, salt, and grated nutmeg to the container.
17. 17. Mix the pancake batter for 20 seconds on speed 4.
18. 18. Heat 2 tablespoons of oil in a non-stick frying pan on medium heat.
19. 19. Put one tablespoon of the vegetable mixture into the hot pan.
20. 20. Press the mixture flat with the back of the spoon.
21. 21. Fry the pancake on each side for about 2 to 3 minutes until crispy.
22. 22. Fry the remaining vegetable mixture in small portions until golden yellow.
23. 23. Let the finished pancakes drain on kitchen paper.
24. 24. Keep the pancakes warm in the oven at approx. 50 degrees Celsius if needed.
25. 25. Serve the warm pancakes with the yogurt dip.

Nutrition per serving

• kcal: 362
• Protein: 14 g · Fett/Fat: 13 g · Carbs: 48 g