Put the quark together with the olive oil in a bowl and stir until smooth. Finely grate the garlic and finely grate the cucumber. Mix everything together and season with salt and pepper. Cover and leave to stand in the refrigerator for at least 2 hours.

Peel and roughly grate the carrots and potatoes. Squeeze the rasps out well in a kitchen towel and put the rasps in a bowl. Add the finely diced onion, egg yolks and flour, stir and season with nutmeg, salt and pepper.

Approx. Heat 2 tablespoons of oil in a pan. Add the mixture with a tablespoon to small hash browns in the pan and fry them over medium heat for about 4 minutes on each side and then serve with the dip.