John Myers
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Beetroot and Potato Pancakes with Fresh Quark and Dill Dip
The perfect beetroot and potato pancakes with fresh quark and dill dip recipe with a picture and simple step-by-step instructions.
Beetroot and Potato Pancakes
- 500 g Fresh beetroot
- 500 g Potatoes
- 1 medium sized Onion
- 300 ml Cornmeal
- 1 tsp Onion seeds
- Salt, pepper, nutmeg
- Oil for frying
Quark and dill dip
- 250 g Quark (20%)
- 1 cups Greek yogurt
- 2 tsp Chopped dill
- Salt pepper
The buffers
- Put on disposable gloves !!!
- Peel the beetroot and potatoes and rub over the coarse grate. Add 1 teaspoon salt, knead well and let the water steep. Express easily.
- Finely dice the onion and add to the vegetable mixture with the remaining ingredients. Knead everything well and season to taste. Let it steep for 10 minutes and then bake the buffer.
Quark and dill dip
- Mix all ingredients well, season to taste and let the dip soak through.
- Serve the buffer with dip and a salad to your taste.
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- The buffers can be baked in any shape. They are also suitable for buffets or as a burger patty.
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