Purple potato pancakes with cream cheese dip

Ingredients for 4 servings:

• 500 g potato(s), purple, e.g. B. Vitelotte
• 2 onions
• 1 egg(s)
• 2 tbsp dill, freshly chopped
• 1 tbsp parsley, freshly chopped
• 50 g grated cheese, e.g. Gouda
• salt and pepper
• 2 tbsp vegetable oil for frying
• nutmeg
• 150 g cream cheese
• 80 g yogurt
• 2 tbsp dill, freshly chopped
• 1 tbsp lemon juice
• Salt

Instructions

Working time approx. 35 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 55 minutes

Wash the potatoes and cook in boiling salted water for about 20 minutes. Drain the potatoes, allow to cool, then peel and grate. Peel and finely dice the onions and mix with the grated potatoes, egg, dill, parsley, and cheese. Season the mixture with salt, pepper, and nutmeg. Form the mixture into about 12 small patties. Heat the vegetable oil and fry the patties on both sides until golden brown. Meanwhile, for the dip, mix together the cream cheese, yogurt, dill, and lemon juice. Season the dip with salt to taste. Serve the patties hot with the dip.