Vegetable Meatballs with Wild Garlic Dip
Ingredients
- 200 grams Zucchini
- 200 grams Carrots
- 600 grams predominantly waxy Potatoes
- 2 Eggs
- 50 grams chopped Blanched hazelnuts
- 2 tablespoons Pastry flour
- Salt
- Pepper
- Nutmeg
- 2 tablespoons Canola oil
- Wild garlic (about 25 grams)
- 80 grams Sour cream
- 220 grams Yogurt (low-fat)
- 1 teaspoon Lemon juice
- 1 pinch Sugar
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