Potato Pancakes with Herb Dip

Ingredients

• 1 clove garlic
• 250 g low-fat quark
• 150 g plain yogurt
• 1 tbsp chives
• 1 tsp freshly chopped parsley
• 1 tsp freshly chopped dill
• Salt
• Pepper (freshly ground)
• a splash lemon juice
• 1 kg waxy potatoes
• 3 eggs
• 5 tbsp flour
• 1 tbsp freshly chopped parsley
• Nutmeg (freshly grated)
• 3 tbsp vegetable oil (for frying)

Instructions

1. 1.

   Peel and crush the garlic. Mix with yogurt, quark, herbs, salt, pepper, and a splash of lemon juice to taste. For the pancakes, wash, peel, and finely grate the potatoes; place them in a sieve and drain. Hold the liquid for a few minutes until starch settles. Combine the settled starch with the grated potatoes.

2. 2.

   Whisk in eggs, flour, parsley, salt, pepper, and nutmeg. Heat oil in a pan and drop spoonfuls of potato mixture into the hot fat. Flatten slightly with a spoon and fry golden brown on both sides, adding more oil if needed. Drain finished pancakes on paper towels. Plate with herb dip and garnish with fresh herbs. Serve with a crisp mixed salad if desired.