Vegetable fritters with yogurt dip

Ingredients for 4 servings:

• 500 g potatoes
• 1 m.-sized onion(s)
• 150 g carrot(s)
• 100 g zucchini
• 1 tbsp butter
• 50 g cheese, Gouda or Edam
• 40 g flour
• some salt
• some white pepper
• 4 tbsp breadcrumbs
• 4 tbsp oil, for frying
• 1 garlic clove(s)
• some sprigs of mint, or alternatively parsley
• 300 g yogurt, whole milk – 3.5%
• ½ lemon(s), juice
• 100 g peanuts, salted

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

sophisticated + vegetarian

Wash the potatoes and boil in water for about 20 minutes until soft. Roast the peanuts without fat until golden brown. Peel and finely dice the onion. Peel the carrots and trim the zucchini, then coarsely grate both. Heat the fat in a large pan and sauté the onion and vegetables for about 3 minutes, stirring occasionally. Let cool. Drain the potatoes, rinse in cold water, peel them, and press them through a potato ricer. Finely grate the cheese and add them. Mix with the vegetables, flour, and half of the nuts. Season with salt and pepper. Form 8 patties from the dough and coat in breadcrumbs. Heat the oil in a non-stick pan and fry the patties for about 6 minutes on each side. Keep warm. Dip: Peel and finely chop the garlic. Wash and finely chop the mint or parsley. Mix the yogurt with the garlic, herbs, and lemon juice, and season. Sprinkle the pancakes with the remaining nuts and serve with the dip.