Summary

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

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Instructions

1. 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.
2. 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.
3. 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.
4. Shape around 8 patties with moistened hands and fry them brown on both sides in hot oil.
5. 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.
6. 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.