For vegetable loaves, grate the vegetables not too finely and blanch in lightly salted water.
Finely chop the shallots and sauté in a little butter until translucent. Finely chop the parsley. Blend the curd until smooth. Mix well with vegetables, oat flakes, shallots, eggs and parsley and season with salt, pepper and nutmeg.
Form loafs from the mixture and fry in a mixture of butter and oil over a mild heat until golden. This takes 10-15 min depending on the size.
For the dip, mix sour cream with some lemon juice, crushed garlic, salt and pepper. Leave to infuse for about 30min and garnish with finely chopped chives.
Serve the vegetable loaves together with the dip.