Potato patties with herb dip

Ingredients for 4 servings:

• 1 kg potatoes, floury
• 150 g ham
• 1 onion(s)
• 50 g mushrooms
• 50 g bacon
• 50 g cheese, grated
• 2 eggs
• 5 tbsp semolina
• 1 pinch of nutmeg
• salt and pepper
• 2 tbsp mixed herbs
• 1 tbsp flour, for binding
• 1 sprig(s) of thyme
• Oil, for frying
• 1 cup sour cream
• salt and pepper
• 1 leaf lovage, chopped
• 3 clove(s) garlic, squeezed
• 1 tbsp parsley, chopped
• 1 tbsp chives, cut into rolls
• 1 tbsp garlic (Andean)

Instructions

Working time approx. 1 hour; Cooking/baking time approx. 15 minutes; Total time approx. 1 hour 15 minutes

Finely dice the bacon and ham. Finely chop the onion and dice the mushrooms. Fry the bacon in a pan and fry it together with the onions, ham, and mushrooms. Boil the potatoes, peel them, and press them through a potato ricer while they are still hot. Add the beaten eggs and flour and mix in with the slightly cooled ham mixture and grated cheese. Season to taste with the herbs and spices. Form the mixture into equal-sized patties. Fry them in a pan with a little oil until golden brown on both sides. For the herb dip, simply mix all the ingredients together well and season to taste. Serve with the herb dip and tomato salad. For a meat-free version, simply omit the bacon and ham.