Buckwheat pancakes with dill dip

Pancakes of buckwheat, carrots, shallots, egg and other ingredients, fried until golden brown, served with dill dip.

Ingredients:

100 g of buckwheat fritters 300 ml vegetable stock 1 tsp marjoram 2 pcs of garlic cloves 2 pcs carrots 1 pcs shallots 1 pc eggs 1 pc eggs 1/2 pcs of chives ground pepper vegetable oil salt For dip: 4 tbsp chopped dill 250 gsour cream 1 pk garlic clove

Procedure:

1. Put the buckwheat in a saucepan, pour hot broth over it and let it swell under the lid for about 15 minutes
2. Grate the cleaned carrots finely, chop the peeled shallots and the peeled garlic cloves finely
3. Mix the swollen buckwheat with the shallots, garlic cloves, carrots, beaten egg, marjoram and finely chopped chives, season with salt and pepper and shape into pancakes
4. Then fry in a pan in heated oil on both sides until golden brown, then place them on a paper towel to drain excess fat
5. Serve the buckwheat patties with a dip of sour cream mixed with finely chopped dill and peeled, grated garlic clove.