Potato patties with wild garlic and dill sauce

Ingredients

For the patties

• 600 g potatoes
• 1500 ml water
• 1 large egg
• 30 g cream cheese
• 70 g rolled oats
• 150 g salty cheese
• 2 medium onions (300 g)
• 5 g celery leaf
• 15 g fresh parsley
• 1/4 teaspoon salt
• 1/4 teaspoon ground pepper

For the sauce

• 30 g frozen wild garlic
• 15 g fresh dill
• 200 g sour cream with at least 20% fat
• 2 tablespoons oil
• 8 g plain flour
• 150 ml cold milk
• 1/4 teaspoon salt
• 1/4 teaspoon ground pepper
• 1/8 teaspoon granulated garlic
• 1/8 teaspoon chili flakes

Preparation

1. Take the sour cream out of the fridge at least 15 minutes before using it. Put the potatoes in 1500 ml water and boil for 25 minutes, until a fork slides easily into them. 2. Drain the potatoes and leave them to cool for 10 minutes. Peel them and grate them using the coarse side of a grater. 3. Mix the potatoes with the egg, cream cheese, rolled oats, grated cheese, finely chopped onion, chopped celery leaf and parsley, 1/4 teaspoon salt and 1/4 teaspoon pepper. Shape into patties and place them on baking paper. 4. Bake in a preheated fan oven at 200°C for 25 minutes, until golden and crisp around the edges. 5. Chop the wild garlic and dill in a food processor, then add the sour cream and blend until creamy. 6. Heat 2 tablespoons of oil in a small saucepan and very lightly brown the flour for 2 minutes. Take the pan off the heat and gradually stir in a few spoonfuls of the sour cream mixture. Pour the mixture back into the saucepan, gradually add 120 ml cold milk, 1/4 teaspoon salt, 1/4 teaspoon pepper, 1/8 teaspoon granulated garlic and 1/8 teaspoon chili flakes. Simmer the sauce gently for 5 minutes, stirring; use the remaining 30 ml milk if you want to thin it.