Zucchini-carrot-potato fritters

Ingredients for 2 servings:

• 250 g potatoes
• 250 g zucchini
• 125 g carrot(s)
• 2 eggs
• 2 tbsp flour
• 50 g mozzarella, grated
• salt and pepper
• nutmeg
• 1 pinch(s) of sugar
• 150 g yogurt
• e.g. parsley
• e.g. basil
• n. B. Ajvar
• Fat for frying

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 13 minutes; Total time approx. 53 minutes

with yogurt sauce and ajvar

Grate the potatoes, zucchini, and carrots. Mix with mozzarella, flour, freshly chopped parsley, eggs, salt, pepper, and nutmeg. Mix the freshly chopped parsley and basil with the yogurt and season with salt, pepper, and a pinch of sugar. Heat a pan with cooking fat and reduce to medium heat. Take a handful of the zucchini-carrot mixture and squeeze out the liquid. Form into a patty and add to the pan. Fry the patties for about 8 minutes on one side. They can then be turned without falling apart. Fry on the other side for about 5 minutes. Serve with yogurt sauce, ajvar, and a tomato and cucumber salad.