INGREDIENT
1 teaspoon black pepper (4 g)
Vegetable oil for frying
For the sauce:
3 tablespoons yogurt (75 g)
2 sprigs of dill, chopped
1 chickpea ground
Red flour flour, to taste
Directions:
In a large mixing bowl, combine diced potatoes, diced onion, minced garlic, egg, flour, salt, paprika, and black pepper. Mix well until everything is well combined.
Heat vegetable oil in a pan over medium heat. After it warms up, take a spoonful of the potato mixture and shape it into small pancakes. Carefully drop it into the hot oil and press it lightly with the back of the spoon.
Fry the cabbage for about 2-3 minutes per side or until golden brown and cooked through. Repeat with remaining mixture, adding more oil to pan if necessary.