Potato and carrot pancakes with sprout dip

Ingredients for 3 servings:

• 450 g potatoes
• 450 g carrot(s)
• 2 eggs
• 5 tbsp hazelnuts, ground, or other nuts, almonds, pumpkin seeds, …
• 2 tbsp cheese, grated, e.g. Gouda or Emmental
• n. B. Salt
• e.g. pepper or nutmeg
• e.g. oil, for frying
• 450 g natural yogurt
• n. B. Salt
• n. B. Pfeffer
• little cumin, (very little)
• 1 handful of herbs, e.g. mixed wild herbs or lamb’s lettuce or parsley
• 2 handfuls of sprouts, e.g. radish sprouts or radish sprouts

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour

especially delicious with daikon radish sprouts, radish sprouts, radish sprouts

First, peel, wash, and coarsely grate the potatoes and carrots. Immediately mix the grated potatoes with the eggs, nuts, grated cheese, and seasonings. Then add the mixture, tablespoon by tablespoon, to a hot pan with a little oil and fry until thin. We made about 21 pancakes, but this depends on the thickness and size of the pancakes. Keep the finished pancakes warm on a plate in the oven at around 100°C. Meanwhile, wash, sort, and finely chop the herbs. Alternatively, you can use about 1-3 tablespoons of frozen herbs. Rinse the sprouts, sort them if necessary, and coarsely chop them. Mix the yogurt with the chopped greens and season generously. If you like it spicy, add a little chili/cayenne pepper or freshly grated horseradish. When all the pancakes are ready, serve them with the dip. If you’re not that hungry, or if you’re having children with you, this amount is sure to be enough for 4 servings. Tip: Suitable wild herbs in mild winters and early spring include young shoots of chickweed, meadowsweet, common burnet, dead nettles, daisies, and later in the year other wild herbs such as ground elder, yarrow, ribwort plantain, meadowfoam, ground ivy, etc. Instead of carrots, you can also grate turnips, firm pumpkins, celeriac, and kohlrabi.