Wash the chives, drain and cut into fine rolls. Mix sour cream with chives, salt and pepper and refrigerate. Finely chop all spread ingredients – do not puree. Stir the egg yolk into the spread mixture and form small loaves with wet hands. Finely chop the pumpkin seeds and mix with the brown bread crumbs. Roll the loafs in it. Heat olive oil in a frying pan and fry the loaves until golden brown. Serve with the cold chive dip.
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