Vegetable and oatmeal buffer with dip
DIFFICULTY
easy
easy
RATING
COOK TIME
45 mins
45 mins
TOTAL TIME
45 mins
45 mins
Ingredients
Servings:
4
- 400 g Carrots
- 400 g Potatoes
- 8 TABLESPOONS crunchy oats
- 1 egg (size M)
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 7-10 Tbsp grated nutmeg
- 2 TABLESPOONS Oil
- 1 Onion
- 1 Garlic clove
- 1 collar Chives
- 250 g Skimmed milk yoghurt
Directions
- 1
Peel, wash and roughly grate the carrots and potatoes. Mix the grated vegetables, except for some carrot sticks, oat flakes and egg. Season with salt, pepper and nutmeg. Fry 8 buffers in hot oil until golden brown.
- 2
Peel and finely dice the onion and garlic. Wash the chives, dab dry and cut into small rolls. Mix yoghurt, onion, garlic and chives. Season to taste with salt and pepper.
- 3
Arrange buffer and dip on a plate. Garnish with carrot strips.
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