Cauliflower and carrot patty

Ingredients for 6 servings:

• 700 g cauliflower florets
• 400 g carrot(s)
• 1 m.-sized onion(s)
• 3 eggs, size M
• e.g. breadcrumbs, the amount depends on the moisture content of the vegetables
• Salt and pepper, white
• Sugar
• Nutmeg, freshly grated
• Vegetable oil for frying

Instructions

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

vegetarian

Peel the carrots and cut into 1-2 cm thick slices. Place the carrot slices in a pot, just enough to cover with water, add 1.5 teaspoons each of salt and sugar, and cook for about 10-15 minutes. When the carrots are tender, drain the water and set aside. Place the cauliflower florets in a pot, also covering with water, add 2 teaspoons each of salt and sugar. Cook for about 10-15 minutes, or until al dente. Line a sieve with a clean tea towel and drain the cauliflower, then allow to drain and cool. Peel and finely dice the onion. Using the tea towel, squeeze the water out of the cauliflower as much as possible and place it in a bowl. Add the carrots and mash everything with a potato masher; it’s okay if a few small pieces remain. Add the eggs, onion, salt, pepper, a little sugar, and nutmeg, and season to taste. Mix everything together with a wooden spoon. Finally, mix in enough breadcrumbs until the mixture is easy to shape and holds together. Form meatballs (preferably a bit larger) and fry them in a pan with oil until golden brown. We like to serve this with boiled potatoes and herb quark. A nice, colorful salad also makes a great accompaniment.