Radish patties with chive dip

Ingredients for 2 servings:

• 1 radish(s), approx. 600 g
• 3 potatoes (approx. 100 g each)
• ½ bunch of spring onions
• 2 eggs
• 3 tbsp, leveled flour
• 3 tbsp, sifted breadcrumbs
• Salt and pepper, from the mill
• Oil for frying
• 200 g sour cream
• 150 g quark
• 1 bunch of chives
• 1 tsp lemon juice
• Salt and pepper, from the mill

Instructions

Working time approx. 30 minutes; Rest time approx. 10 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 55 minutes

light summer meal

Wash the chives and cut into fine rolls. Mix the quark and sour cream together thoroughly. Add the chives and season the dip with salt, pepper, and lemon juice. Clean the spring onions and cut them into fine rings. Peel the potatoes and radish. Grate the potatoes, place them in a cloth, and squeeze the excess water. Coarsely grate the radish, mix with 1/2 teaspoon of salt, and let it sit for about 10 minutes. Then squeeze the excess water and place it in a bowl with the potatoes. Add the onion rings, eggs, flour, and breadcrumbs and mix. Season the batter with salt and pepper. Pour the mixture into hot oil with a ladle or large spoon, shape into patties, and fry. Serve with the dip.