Vegetable taler with dip

Name: Vegetable taler with dip
Cook time: 40 min
Total time: 40 min
Yield: 1
Ingredients: 150 g Potatoes; 125 g Carrots; 200 g Broccoli; 7-10 Tbsp salt, pepper; 1 Egg (Gr. M); 1 TEASPOON Flour; 1 tsp (5 g) Oil; 150 g Skimmed milk yoghurt; 1 TABLESPOON chopped parsley

AUTHOR
Eunice Scott

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 1

150 g Potatoes
125 g Carrots
200 g Broccoli
7-10 Tbsp salt, pepper
1 Egg (Gr. M)
1 TEASPOON Flour
1 tsp (5 g) Oil
150 g Skimmed milk yoghurt
1 TABLESPOON chopped parsley

Directions

1
Peel the potatoes and boil in water for 20 minutes. Clean, wash and chop the vegetables. Boil in salted water for 5 minutes. Mash potatoes. Knead with egg, flour and 1/3 vegetables, season
2
Form 2 thalers, fry in hot oil for 8 minutes. Swivel the rest of the vegetables in the frying fat. Mix yoghurt and parsley and season to taste