Colorful vegetable fritters with pak choi, kailan and carrot

Ingredients for 4 servings:

• 10 g carrot(s)
• 5 g pepper, red
• 2 small pak choi
• 2 small Kailan (Chinese broccoli)
• 2 medium-sized garlic cloves
• 2 g chicken broth, granulated (strong bouillon)
• 100 g whole milk, lukewarm
• 4 tbsp sweet cream
• 1 pinch(s) nutmeg, freshly grated
• 1 pinch(s) black pepper, from the mill
• 1 tsp, levelled sugar, white
• 70 g wheat flour type 405
• 2 eggs, size M
• e.g. sunflower oil

Instructions

Working time approx. 15 minutes; Rest time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 55 minutes

Spicy, Swabian Flädle for a delicious Flädle soup.

Wash the vegetables, peel the carrot, and shave off the required amount of silk threads. Remove the stems from the bell peppers, cut them lengthwise, open them, remove the seeds, and cut them lengthwise into thin strands, then cut them crosswise into small cubes. Remove the white leaves from the pak choi, chop them finely, and add them to the soup stock. Chop the green leaves. Remove the leaves from the kailan along the center stalk and chop them finely. Squeeze the garlic cloves. Place all ingredients, from the pak choi to the sugar, in a small blender and blend at full speed for one minute. Transfer to a bowl. Add the carrot strands, diced bell peppers, and flour and mix until smooth. Let stand at room temperature for about 20 minutes. Crack the eggs and whisk them with a pinch of salt. Add the eggs to the batter and mix until smooth. Fry the batter in a medium-sized, non-stick pan with a little oil until light brown on both sides. Transfer to a plate and let cool to room temperature. Unroll the pancake and cut the roll crosswise into approximately 5 mm wide patties. Note: To make patty soup, make a rich beef, chicken, or vegetable broth, add 1 tablespoon of Madeira wine to each serving, add the patties to the very hot broth, and garnish the soup with chives and diced red peppers. Serve warm.