Hidden Vegetable Potato Fritters with Chive Yogurt

A mild family classic in which carrot, zucchini and peas almost disappear inside a creamy mashed potato coating. The kids get a good portion of vegetables along the way, without even noticing.

By yumbelo-Küche · 4 servings · 45 minutes

Ingredients

• 800 g floury potatoes
• 2 Stück carrots
• 1 Stück small zucchini
• 100 g frozen peas
• 1 Stück onion
• 30 g butter
• 125 ml milk
• 1 Stück egg
• 50 g breadcrumbs
• 60 g grated Gouda
• 2 EL tbsp cooking oil
• salt
• pepper
• nutmeg
• 250 g plain yogurt
• 1 EL tbsp chives, finely chopped

Method

1. Peel the potatoes, cut them into pieces and boil them in salted water for about 20 minutes until soft.
2. Peel the carrots and onion. Finely grate the carrots, finely dice the onion. Wash the zucchini and finely grate it.
3. Rinse the peas briefly in a sieve or let them thaw.
4. Drain the potatoes, let them steam dry and mash them with butter and milk into a purée. Season with salt, pepper and nutmeg.
5. Sweat the onion in 1 tbsp oil until translucent. Add the carrots, zucchini and peas and cook for 5 minutes until most of the liquid has evaporated. Let cool.
6. Mix the vegetables, egg, breadcrumbs and Gouda into the mashed potatoes. Adjust the seasoning with salt and pepper.
7. Shape the mixture into about 12 patties and fry them in the remaining oil in a pan over medium heat for 4 to 5 minutes per side until golden brown.
8. Stir the yogurt with the finely chopped chives, salt and pepper and serve as a dip with the patties.