Choux pastry vegetable patties

Ingredients for 4 servings:

• 225 ml vegetable stock
• 45 g butter
• 110 g spelt flour, wholemeal
• 2 medium eggs
• salt and pepper
• nutmeg
• 400 g mixed vegetables (e.g. onions, leeks, carrots, parsley root, zucchini, kohlrabi), grated
• 50 g quark (cottage cheese)
• 50 g mountain cheese, strong, finely diced
• olive oil

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour

First, fry the vegetables in a little oil over medium heat, then set aside and let cool. For the choux pastry, bring the stock and butter to a boil with a little salt, then stir in the flour and continue stirring over low heat or using the residual heat. Stir constantly until you have a smooth batter; the batter should completely separate from the pan when stirred. Then remove from the heat and let cool slightly and firm up. Now, first fold one egg completely into the batter with a wooden spoon, then the second one. Fold the curd cheese, mountain cheese, and vegetables into the choux pastry and season with salt, pepper, and nutmeg. Place the mixture in small heaps on a baking tray lined with baking paper, leaving enough space between them, as the patties will flatten during baking. Bake at 180°C (fan oven) for 30-35 minutes. If they are starting to get too brown, reduce the temperature or switch to conventional heating at the same temperature. Serve with a green salad and a dip made from yogurt/sour cream and herbs or garlic. I get about 16 medium-sized patties from the mixture, which with salad and dip is equivalent to 4 portions.