Cooking with the countess – Vegetable fritters with herb yogurt

The recipe serves four and combines 500 g waxy potatoes, 800 g carrots, chives and three eggs, seasoned with salt, pepper and curry. The grated vegetables are mixed with sliced chives and eggs, with a spoonful of flour added if necessary, then fried as small patties for about five minutes at moderate heat. Yogurt is mixed with chopped parsley, dill or seasonal herbs such as ground elder, wild garlic, chives or chickweed. The fritters are served with the herb yogurt and a green salad.