- 500 grams Potatoes
- 1 Onion
- 2 Eggs
- 2 tablespoons Pastry flour
- 1 teaspoon dried Marjoram
- freshly ground Pepper
- 100 grams Zucchini
- 2 small Tomatoes
- 2 Garlic cloves
- 1 tablespoon chopped Dill tips
- 300 grams Quark
- 1 tablespoon Olive oil
- 2 tablespoons Lemon juice
- Vegetable oil (for greasing the waffle iron)
Rinse, peel and finely grate the potatoes and onion. Pat with paper towels to remove any excess moisture.
Combine the grated potatoes and onion with the egg, flour and marjoram. Season with salt and pepper, mix well and let stand for 20 minutes.
Rinse and finely grate the zucchini. Rinse the tomatoes, remove seeds and dice. Peel and finely chop the garlic.
Mix the quark with the grated zucchini, garlic, tomatoes, chopped dill, olive oil and lemon juice. Season with salt and pepper and transfer to a small serving bowl.
Heat the waffle iron and brush with a thin layer of oil. Spoon 2-3 tablespoons of the potato mixture into the waffle iron and cook until golden brown and crisp. Cover to keep warm and repeat with the remaining potato mixture. Serve hot with the zucchini tzatziki.