Potato and Vegetable Fritters with Chive Sour Cream

Leftover potatoes become crispy fritters with leek and carrot. The chive sour cream makes them a quick weeknight dinner.

By yumbelo · 2 servings · 25 minutes

Ingredients

• 400 g Cooked potatoes (leftovers from the day before)
• 2 pc Eggs
• 80 g Wheat flour
• 100 g Leek
• 100 g Carrot
• 50 g Gouda, grated
• 150 g Sour cream
• 1 bunch Chives
• 1 tsp Lemon juice
• 1 tsp Sweet paprika powder
• 2 tbsp Cooking oil
• Salt
• Pepper

Method

1. Coarsely grate the cooked potatoes. Cut the leek into fine rings and finely grate the carrot.
2. Combine the potatoes, leek, carrot, egg, flour, Gouda and paprika powder in a bowl and season with salt and pepper.
3. Stir the sour cream together with lemon juice, a pinch of salt and pepper. Finely chop the chives and stir them into the sour cream.
4. Heat the oil in a nonstick pan. Shape about six flat fritters from the batter and fry them in batches over medium heat for 3 to 4 minutes per side until golden brown.
5. Serve the fritters warm with the chive sour cream.