Vegetable buffer with quark dip

Name: Vegetable buffer with quark dip
Cook time: 35 min
Total time: 35 min
Yield: 2
Ingredients: 200 g Courgette; 150 g Carrots; 250 g Potatoes; 1 package (25 g) frozen onion-garlic mix; 2 Eggs; 1 TABLESPOON Cornstarch; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 4 TABLESPOONS Oil; 1 collar Chives; 250 g Low-fat curd; 3 TABLESPOONS Whipped cream; 7-10 Tbsp coarsely ground coloured pepper

AUTHOR
Eunice Scott

DIFFICULTY
easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 2

200 g Courgette
150 g Carrots
250 g Potatoes
1 package (25 g) frozen onion-garlic mix
2 Eggs
1 TABLESPOON Cornstarch
7-10 Tbsp Salt
7-10 Tbsp Pepper
4 TABLESPOONS Oil
1 collar Chives
250 g Low-fat curd
3 TABLESPOONS Whipped cream
7-10 Tbsp coarsely ground coloured pepper

Directions

1
Clean and wash the zucchini and carrots. Peel and wash potatoes. Roughly grate vegetables. Mix with the frozen onion-garlic mixture, eggs and cornflour. Season with salt and pepper.
2
Fry twelve small buffers in hot oil in a coated pan until golden brown. Wash the chives, dab dry and cut into small rolls. Mix quark, cream and chives. Season with salt and coloured pepper.
3
Pass the curd to the buffers.