Carrot – zucchini – patties

Ingredients for 4 servings:

• 2 m.-large carrot(s)
• 2 m.-large zucchini
• 1 onion(s)
• 1 clove(s) garlic
• some parsley, chopped, frozen or fresh
• Salt
• pepper
• vegetable broth
• 2 eggs
• 4 tbsp oat flakes
• 6 tbsp breadcrumbs
• Oil (sunflower)
• Breadcrumbs, for rolling

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Peel the carrots, wash the zucchini, and grate both into a bowl. Chop the onion and garlic as finely as possible and add to the grated vegetables. Add the parsley (amount to taste). Season with plenty of salt, pepper, and vegetable stock, as the patties can handle quite a bit of seasoning. Add the eggs and mix. Then mix in 4 tablespoons of oatmeal, followed by the breadcrumbs. The mixture should have a firm enough consistency to form patties without them falling apart, so add a little more breadcrumbs if needed. Form the patties and roll them in the breadcrumbs to create a crispy crust. Fry in sunflower oil for 5-10 minutes, until the patties are lightly browned.