Vegetable pancakes with tomato curd

Ingredients for 2 servings:

• 150 g carrot(s)
• 500 g potatoes
• 300 g zucchini
• 2 garlic cloves
• 2 eggs
• 3 tbsp, heaped flour
• 1 tsp, heaped curry powder
• 3 tomatoes
• 250 g quark
• 100 g yogurt
• 1 bunch of chives
• olive oil
• salt and pepper

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 35 minutes

For the vegetable pancakes, peel the potatoes. Coarsely grate the carrots, potatoes, and zucchini in a food processor, add salt, and let the water drain. Drain the liquid. Finely chop the garlic and add it to the vegetables, season with curry and pepper. Stir in the eggs and flour. Fry 2 pan-sized pancakes. For the dip, finely dice the tomatoes and finely chop the chives. Blend the quark with the yogurt until smooth, season with salt and pepper, and stir in the tomatoes and chives.