Vegetable pancakes with tomato curd

Ingredients for 1 servings:

• 1 carrot(s), grated
• 1 zucchini, grated
• 250 g potato(s), grated
• 1 garlic clove(s)
• 1 egg(s)
• 1 tsp curry powder
• 2 tomatoes
• ½ bunch chives
• 150 g yogurt (skimmed milk yogurt)
• 2 tbsp quark (low-fat curds)
• 2 tbsp mineral water
• oil

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Suitable for WW, has 6 P.

Combine the carrots, potatoes, and zucchini with a pinch of salt and let stand for about 5 minutes. Drain any excess liquid. Crush the garlic clove and add it to the vegetables along with the egg and curry powder. Heat a little oil in a pan and fry small vegetable fritters. Whisk together the yogurt, quark, and mineral water until smooth. Dice the tomatoes and mix in with the chives.