Vegetable pancakes with tomato curd

Ingredients for 1 servings:

• 1 carrot(s)
• 1 zucchini
• 250 g potatoes
• salt and pepper
• curry powder
• 1 garlic clove(s), crushed
• 1 egg(s)
• 2 tomatoes
• ½ bunch chives
• 150 g natural yogurt
• 3 tbsp curd
• 2 tbsp mineral water
• 2 tsp oil

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 25 minutes

vegetarian

Peel the carrot, wash the zucchini, and peel the potatoes. Finely grate the vegetables and toss with a pinch of salt. After a few minutes, drain any liquid. Add the crushed garlic to the mixture, add the egg, salt, pepper, and curry powder, mix well, and season to taste. Heat the oil in a pan and fry small vegetable fritters. Dice the tomatoes and slice the chives. Whisk together the quark, yogurt, and mineral water until smooth and season with salt and pepper. Stir in the tomatoes and chives. Serve the vegetable fritters with the tomato quark.