Vegetable Pancakes with Yogurt Sauce
Peel carrots, kohlrabi and celery and grate coarsely. Rinse and drain sprouts. Combine vegetables, sprouts and eggs, season with salt, pepper and mustard. Rinse chives and cut into small rings. Add to the mixture and mix well. Heat butter in a nonstick pan and place 2 tablespoons of vegetable mixture in it, cook pancakes for about 3 minutes per side or until golden brown on both sides. Prepare the rest of pancakes in the same manner. Season yogurt with salt, pepper and sugar. Rinse herbs and chop finely, combine wit yogurt mixture. Serve vegetable pancakes with yogurt sauce.