GeMis Vegetable Cakes
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 10 mins |
| Total Time | 40 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 200 g cream cheese
- 3 egg (s)
- 3 tablespoon olive oil
- 100 g oatmeal, tender
- 250 g potato (s), mainly waxy
- 250 g carrot (s)
- 250 g zucchini
- 250 g celeriac
- 1 bunch spring onion (s)
- 2 tablespoon chives, fresh
- 2 tablespoon herbs, fresh (garden herbs)
- 2 medium onion (s)
- 1 clove garlic
- Oil, for frying
Print Recipe
Pin Recipe Instructions
- First grate the zucchini with the skin, cover with salt and drain in a fine kitchen sieve. Then peel and roughly grate the carrots, proceed in the same way with the celery. Clean the spring onions and cut into fine rings. Halve the onions and also cut into rings. Finely chop the garlic clove. Finely chop the garden herbs and cut the chives into small rolls.
- Prepare the remaining ingredients. Peel the potatoes and grate them immediately. Squeeze the grated zucchini again neatly in a kitchen towel. Put all ingredients in a bowl and mix well.
- Heat the oil well in a pan. Now pour the mixture into the pan in portions with a fork and press it flat. Bake on both sides until golden brown. A milanese risotto goes very well with it.
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