Directions

1. Prepare the vegetables

   Wash and peel the carrots and potato, then grate them finely. Grate the zucchini and squeeze out the excess liquid with your hands or a clean towel so the mixture doesn’t get watery. Finely chop the onion.

2. Mix the base Place all grated vegetables, onion and minced garlic in a bowl. Add the eggs, flour, breadcrumbs, salt, pepper, paprika, nutmeg and parsley.
3. Mix everything until a soft but shapeable batter forms. If it feels too wet, add a little extra flour or breadcrumbs.

4. Form the patties

   Scoop small portions of the mixture and gently shape them into patties with your hands. They should hold their shape easily and feel slightly firm.

5. Pan-fry

   Heat a thin layer of oil in a pan. Add the patties and cook on medium heat until golden and crisp on both sides. Don’t rush — slow frying gives the best texture.

6. Make the sour cream dip

   Stir together the sour cream, lemon juice, grated garlic, herbs, salt and pepper until smooth. Adjust the seasoning to your taste.

7. Serve

   Place the warm vegetable patties on a plate and serve with a generous spoonful of the fresh sour cream dip. They’re perfect as a main dish, side dish or meal-prep option.