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Ingredients
Sour Cream
- 100 g Crème fraîche
- 300 g Quark, 20% Fett
- 20 g Zitronensaft
- 3 Spritzer Worcester-Sauce
- ¾ TL Salz
- ¼ TL Pfeffer
- 1 Bund Schnittlauch in feinen Ringen
Zucchini-Kartoffelpuffer und Fertigstellung
- 400 g Zucchini in Stücken
- 1 Schalotte halbiert
- 1 Knoblauchzehe
- 3 Eier
- 2 EL Haferflocken, zart
- 1 TL Salz
- ½ TL Pfeffer
- 750 g Kartoffelkloßteig (halb und halb), aus dem Kühlregal
- 40 g Butterschmalz
- Nutrition
- per 1 Stück
- Calories
- 111 kcal / 464 kJ
- Protein
- 4 g
- Fat
- 5 g
- Carbohydrates
- 12 g
- Fibre
- 0.4 g
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