Vegetable Patties with Wild Garlic Dip

Ingredients

• 200 g zucchini
• 200 g carrots
• 600 g mostly waxy potatoes
• 2 Eggs
• 50 g chopped hazelnuts
• 2 tbsp spelt whole-grain flour
• Salt
• Pepper
• 1 pinch nutmeg
• 2 tbsp olive oil
• 50 g wild garlic (1 bundle)
• 300 g Yogurt (1.5% fat)
• 1 tsp lemon juice
• 1 tsp Honey

Instructions

1. 1.

   Wash, peel and grate zucchini and carrots coarsely. Peel, wash and finely grate potatoes, then squeeze out excess moisture. Mix zucchini, carrots, potatoes with eggs, chopped hazelnuts, and flour. Season with salt, pepper, and freshly grated nutmeg.

2. 2.

   Heat oil in a pan. Drop 1–2 tbsp of batter per patty, flatten, and cook over medium heat for about 4 minutes on each side until golden brown.

3. 3.

   Meanwhile, wash wild garlic, shake off excess water, finely chop the leaves. Whisk yogurt, lemon juice, and wild garlic together. Season with honey, salt, and pepper to taste.

4. 4.

   Drain patties on kitchen paper and serve with the wild garlic dip.