Pumpkin Patties with Salad and Yogurt Dip

Ingredients

• 5 tbsp chives
• 2 tbsp parsley
• 2 tbsp dill
• 400 g yogurt
• 50 g sour cream
• 50 g quark
• 1 tsp lemon juice
• Salt
• Pepper (freshly ground)
• 500 g waxy potatoes
• 2 onions
• 800 g pumpkin flesh (Hokkaido or muskmelon pumpkin)
• 3 eggs
• 1 tbsp sour cream
• 2 tbsp flour
• Salt
• coarsely crushed pepper
• a pinch freshly grated nutmeg
• 50 ml sunflower oil (for frying)
• 15 mint leaves

Instructions

1. 1.

   Wash, dry, and finely chop the herbs for the herb yogurt. Mix with yogurt, sour cream, and quark. Season with lemon juice, salt, and pepper; refrigerate until serving.

2. 2.

   Wash potatoes and boil in plenty of water 25-30 minutes until soft. Peel onions and dice finely. Grate pumpkin flesh into fine shreds. When potatoes are soft, peel them and mash through a potato ricer. Add eggs, sour cream, flour, onion cubes, and pumpkin shreds; mix well. Add more flour if needed. Season the mixture with salt, pepper, and nutmeg. Heat oil in a nonstick pan, form about 15 patties from the batter, press one mint leaf into each, and fry in plenty of oil on both sides for 5-8 minutes. Serve with the herb yogurt and a mixed green salad.