Kürbisküchlein with and Yoghurt Dip
Ingredients
- For the yoghurt dip
- 5 Tbsps Chives
- 2 Tbsps parsley
- 2 Tbsps Chervil
- 400 grams Yogurt (0.1% fat)
- 50 grams sour Whipped cream
- 50 grams Quark
- 1 tsp lemon juice
- salt
- peppers (freshly ground)
- For the Kürbisküchlein
- 500 grams starchy potatoes
- 2 onions
- 800 grams Pumpkin (hokkaido, or pumpkin)
- 3 eggs
- 1 Tbsp sour Whipped cream
- 2 Tbsps Pastry flour
- salt
- peppers (coarsely crushed)
- 1 pinch Nutmeg (freshly ground)
- 50 milliliters sunflower oil (for frying)
- 15 mint
Preparation steps
For yogurt dip, rinse the herbs, shake dry and chop finely. Stir the chopped herbs in the yogurt and mix in the sour cream, quark and lemon juice. Season with salt and pepper and refrigerate until ready to serve.
For the Kürbisküchlein, rinse the potatoes and cook until tender for 25-30 minutes in plenty of water. Meanwhile, peel the onions and cut into small cubes. Grate the pumpkin pulp in a grater finely.
When the potatoes are soft, peel the potatoes and press through the ricer. Mix the riced potatoes with the eggs, sour cream, flour, onions and and mix well. If necessary, add extra flour. Season the mixture with salt, pepper and nutmeg.
Heat the oil in a nonstick pan, divide the mixture into about 15 portions, press a mint leaf onto each portion and fry for 5-8 minutes in plenty of oil on both sides. Serve with yoghurt dip and mixed green salad.
