- For carrot-potato cakes
- 500 grams waxy Potatoes
- 500 grams Carrots
- 1 medium Egg
- 2 tablespoons Pastry flour
- 50 grams Clarified butter
For the herb sour cream: Rinse the herbs, pat dry and chop finely. Stir the chopped herbs into the sour cream and season with salt and pepper to taste.
For the carrot-potato cakes: Peel and finely grate the potatoes and carrots. Combine the grated potatoes and carrots with the egg and flour, mix well and season with salt and pepper.
Working in batches, heat a bit of clarified butter in a large pan and drop 2-3 tablespoons of the mixture into the pan. Cook until golden brown on both sides. Serve with the herb sour cream on the side.