Vegetable Taler with Cress Yogurt

For the vegetable dal with cress yogurt, wash the zucchini and grate coarsely. Wash, peel and grate the carrots as well.

Clean the spring onion, wash and cut into rings. Wash and chop marjoram. Wash bean sprouts and drain in a sieve. Beat eggs until foamy, season with salt and pepper. Mix in vegetables, oatmeal and marjoram.

Heat fat in a frying pan. Bake 12 dumplings in batches until golden brown. Drain on paper towels and let cool. Cut off cress and mix with yogurt and lemon juice. Season with salt and pepper.

Serve the vegetable dal with cress yogurt, garnish with cress.

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