Vegetable pancakes with herb sauce

Ingredients for 4 servings:

• 1 ½ kg vegetables, e.g. potatoes, carrots, celery, fennel, kohlrabi, leeks and onions
• 2 eggs
• breadcrumbs
• salt and pepper
• nutmeg
• Grains as desired
• Clarified butter
• 2 cups sour cream
• Fresh herbs, as desired

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

Coarsely grate the vegetables (you can choose whatever you like best. However, we recommend using at least one vegetable with a strong flavor, such as celery, as otherwise the fritters will taste a bit bland.) using a food processor. Mix them with the eggs and add enough breadcrumbs to form a dough that is just about manageable. Season well with salt, pepper, and nutmeg, and mix in seeds if desired. Tip: fry a test fritter and then adjust the seasoning if necessary. Form small fritters from 2 tablespoons of the mixture at a time and fry them slowly in clarified butter at a fairly low temperature. Be careful, the fritters will brown quickly! For the sauce, mix the sour cream with the herbs. Keep the sauce cold.