Root – Patties
by Editorial Staff
Summary
| Prep Time | 40 mins |
| Cook Time | 15 mins |
| Total Time | 1 hr 10 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 1 bunch roots or soup greens, about 400-500 g
- 2 potatoes, or 3 pieces
- a bit salt
- 1 onion (s)
- 1 teaspoon butter
- 1 egg (s)
- 4 tablespoon hazelnuts, ground
- 2 tablespoon breadcrumbs
- salt
- Pepper, freshly ground
- Nutmeg, freshly grated
- Oil, for frying
Print Recipe
Pin Recipe Instructions
- Clean the roots, put the leek aside and dice and weigh the other vegetables. Clean and dice as many potatoes as you need to make about 500 g (without leeks). Steam the vegetable and potato cubes in a little salted water until soft (takes about 15-20 minutes), pour off the steaming liquid (and use it for the vegetable ragout, for example), let it evaporate briefly over low heat and without a lid and then mash.
- Quarter the leek lengthways and then cut into fine slices. Clean and dice the onion. Fry the leek and onion in the butter until translucent to light golden brown - and place in a bowl with the mashed vegetables.
- Also add the egg, hazelnuts and breadcrumbs, season and mix into the dough. Let the dough rest for about 10-15 minutes. B. prepare the desired side dish.
- Shape around 8 patties with moistened hands and fry them brown on both sides in hot oil.
- Either a salad (with herb yoghurt or something like that) or a creamy vegetable ragout or a chunky tomato sauce or something tastes good with it.
- If you don`t want to use potatoes, you can use more roots or a little kohlrabi instead. The amount of breadcrumbs depends very much on the residual moisture of the mashed vegetables - the mass must be malleable, otherwise you may need to add 1 tablespoon more or less.
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