Vegetable Patties with Sprouts and Yogurt Lemon Dip

Ingredients

• 350 g small waxy potatoes
• Salt
• 1 Lime
• Lemon (juice)
• 350 g yogurt (1.5% fat)
• 60 ml crème fraîche (3 tbsp)
• Pepper
• 1 red chili pepper
• 1 Zucchini
• 1 handful sprouts (optional)
• 2 stalks Parsley
• 1 small kohlrabi
• 2 Eggs
• 2 tbsp flour
• nutmeg
• 1 tbsp Rapeseed Oil

Instructions

1. 1.

   Peel, wash, quarter potatoes and boil in salted water for about 15 minutes.

2. 2.

   Meanwhile rinse lime under hot water, zest the peel. Squeeze half a lemon. For the dip mix yogurt with sour cream and 1–2 tbsp lemon juice, season with salt and pepper. Spoon into small bowls and sprinkle with lime zest.

3. 3.

   Wash chili, halve lengthwise, deseed, finely chop. Wash zucchini, peel and grate. Rinse sprouts and parsley, shake dry. Chop parsley. Peel kohlrabi.

4. 4.

   Drain potatoes and let cool briefly. Grate potatoes and kohlrabi, mix with grated zucchini, parsley, chili, eggs and flour, season with salt, pepper and freshly grated nutmeg. If the mixture is too wet, fold in a little more flour.

5. 5.

   Shape small patties from the mixture. Heat oil in a pan and fry patties until golden brown on both sides. Drain on kitchen paper and serve with yogurt lemon dip and sprouts.