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Carrot-Potato Cakes with Herb Sour Cream

Carrot-Potato Cakes with Herb Sour Cream
556
calories
Calories
1 hr
Preparation
advanced
Difficulty

Ingredients

for 4 servings
For the herb sour cream
1 bunch Parsley
1 bunch Dill
1 bunch Chives
500 grams Sour cream
Salt
Pepper
For carrot-potato cakes
500 grams waxy Potatoes
500 grams Carrots
1 medium Egg
2 tablespoons Pastry flour
50 grams Clarified butter
Salt
Pepper
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Preparation steps

1

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.  

2

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. 

3

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.