Potato and Carrot Patties with Veggie Faces

Ingredients

• 600 g Potatoes
• 3 Carrots
• 1 onion
• 2 tbsp oatmeal flakes
• 1 egg
• Salt
• black pepper (freshly ground)
• oil (for frying)
• 100 g sheep cheese
• 150 g yogurt
• 1 tbsp dried dill
• 0.5 bunch radishes
• 1 tomato
• 1 bunch arugula

Instructions

1. 1.

   Wash, peel and grate the potatoes and carrots together. Peel and finely dice the onion. Immediately mix with oatmeal flakes, egg, and salt.

2. 2.

   Heat oil in a non-stick pan. Drop spoonfuls of batter into the pan, flatten them, and fry until golden brown on each side. Remove and drain on paper towels. Repeat until all batter is used.

3. 3.

   For the cream, finely grate the sheep cheese and mix with yogurt, seasoning with salt, pepper, and dill.

4. 4.

   To garnish, wash, trim, and slice radishes into thin rounds. Slice tomatoes into wedges. Arrange radish and tomato 'faces' on top of the patties.

5. 5.

   Serve with the creamy topping and a handful of arugula.