Potato Patties with Yogurt Dip

Ingredients

• 400 g potatoes (6 medium potatoes)
• Salt
• 400 g zucchini (2 small zucchinis)
• 100 g yogurt (1.5% fat)
• Pepper
• 2 bunches chives
• 1 egg
• 50 g rolled oats (5 tbsp)
• 4 tbsp rapeseed oil

Instructions

1. 1.

   Wash potatoes thoroughly and cook in a pot of salted water covered for about 20 minutes.

2. 2.

   Meanwhile, wash, peel, and grate zucchini coarsely. Mix with yogurt in a bowl, season with salt and pepper.

3. 3.

   Wash chives, shake dry, cut into rolls, set aside 2 tbsp.

4. 4.

   Drain cooked potatoes, rinse under cold water, peel.

5. 5.

   Press potatoes through a potato ricer into another bowl. Add egg, a pinch of salt, and rolled oats; mix well.

6. 6.

   Fold in chopped chives and shape 12 flat patties with damp hands.

7. 7.

   Heat 1 tbsp oil in a non-stick pan. Fry 3 patties over medium heat for about 2 minutes per side until golden brown; flip only after a crust forms.

8. 8.

   Remove and drain on paper towels. Continue cooking remaining patties in the same pan. Sprinkle zucchini-yogurt dip with reserved chive rolls and serve with the potato patties.