John Myers
Contents
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Ingredients
For the dip
- 3 medium Carrots
- 2 small Onions
- 5 Chicken farm eggs
- Salt
- Or vegetable broth
- Pepper
- 1 cup Cream cheese low in fat
- 2 cup Natural yoghurt
- 1 medium Chopped onion
- Salt
- Or vegetable broth
- White pepper a.d.M
Others
- Oil for frying
Instructions
Dip first ...
- Put the cream cheese and yoghurt in a bowl, add the chopped onion and mix everything together well, season with salt & pepper ... then let the whole thing steep.
For vegetable patties
- Peel the potatoes and carrots, wash them and cut them into pieces, slice them with the onions through the vegetable cutter * into very thin strips, add a little salt and pepper and let the mixture rest for a few minutes, because this is how the moisture comes out of the vegetables ... .
- 3 .... put the potato and carrot mixture in a sieve so that the moisture can run off ....
- 4 .... put the potato and carrot mixture in another bowl and add the eggs, stir everything well .... heat a pan with a little oil and add the mixture to the pan, press down well with a spoon and stock over low heat let ... then turn the patty and let it fry on the other side as well ...
- 5 .... place the patties on preheated plates and serve the dip 😉
- * my vegetable cutter is my big help .... see pictures 5 + 6 in connection with the 8 different slices.
Nutrition
Serving: 100gCalories: 35kcalCarbohydrates: 2.4gProtein: 4.1gFat: 0.8g
