Vegetable rösti with herb dip

Ingredients for 4 servings:

• 440 g potato(s), waxy
• 2 m.-large carrot(s)
• 2 small zucchini
• 1 m.-sized onion(s)
• 100 g grated cheese, e.g. Emmental
• 2 tbsp olive oil
• Salt
• nutmeg
• 250 g low-fat curd cheese
• 200 g natural yogurt
• 1 tbsp sour cream
• pepper
• 2 tbsp basil, chopped
• 1 tbsp thyme, chopped
• Cayenne pepper
• 1 pinch(s) of sugar
• 1 dashes lemon juice

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 55 minutes

from the oven

Peel the potatoes and grate them, as well as the carrots and zucchini. Peel and finely chop the onion. Mix the vegetables with the cheese and oil. Season the mixture generously with salt, pepper, and nutmeg. Feel free to add a little more seasoning, as a lot of the flavor is lost. Spread the mixture with two tablespoons onto a baking sheet lined with baking paper, creating roughly equal-sized fritters. Flatten the fritters. Bake in a preheated oven for about 30 minutes until golden brown (top/bottom heat 200°C). For the dip, mix the quark with yogurt, sour cream, and 1 teaspoon of olive oil. Season to taste with salt, pepper, nutmeg, a squeeze of lemon, and a pinch of sugar. Stir in the herbs. Serve the vegetable fritters with the dip. They’re also delicious cold.