Spicy potato pancakes with herb curd

Ingredients for 4 servings:

• 1 kg potato(s), waxy
• 1 onion(s)
• 2 eggs
• 2 tbsp flour
• ½ tsp vegetable broth, granulated
• salt and pepper
• nutmeg
• 10 tbsp oil
• 400 g quark
• 100 g cream
• 2 tbsp lemon juice
• 1 garlic clove(s), pressed
• 1 bunch chives, chopped
• 3 tbsp dill, chopped
• 2 tbsp chervil, chopped
• salt and pepper

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Wash, peel, and grate the potatoes, then squeeze the water out thoroughly in a cloth. Peel and finely dice the onions. Add the eggs, diced onion, flour, stock, pepper, and nutmeg to the potatoes and mix well. Heat 2-3 tablespoons of oil per pancake. Fry 3 fritters for about 3 minutes per side until golden brown. For the herb curd, combine the curd, cream, lemon juice, garlic, and herbs. Season with salt and pepper.