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Ingredients for 4 people:


For the dip:

  • 200 g sugar-free coconut yoghurt
  • fresh dill and parsley, possibly coriander
  • 1 clove of garlic
  • Himalayan salt

For vegetables:

  • Celery
  • Carrot
  • Cucumber


For the croquette Mix the flour mixture with the spices and water. Divide into 6 equal parts and shape them into croquettes with wet hands. Roll them into the breadcrumbs and fry in plenty of hot oil.
For the dip chop the fresh herbs and mix them with the pressed garlic and salt to the yogurt.
Serve them with fresh vegetables cut into strips.


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