Contents
show
Ingredients
- 500 g Broccoli
- 1 pinch Salt
- 600 g Carrots
- 2 tablespoon Chopped almonds
- 125 g Mozzarella
- 1 Egg
- 50 g Breadcrumbs
- 1 teaspoon Mustard medium hot
- Pepper from the grinder
- 3 tablespoon Oil
- Juice 1 lemon
- 1 pinch Sugar
- 1 tablespoon Pesto from the glass
Instructions
- First clean and wash the broccoli and cut into florets. Also use the stalks, peel and cut into thin slices. Then cook everything in boiling salted water for about 8-10 minutes. Then take out and drain well.
- Clean, wash, peel the carrots and cut in half or quarter lengthways, depending on the size. Cut the cheese into small pieces.
- Put the cooked and drained broccoli in a bowl and mash with a fork. Mix with egg, mustard, breadcrumbs and season with salt and pepper. Let the dough soak for about 20 minutes.
- Heat 1 tablespoon of oil in a saucepan. Fry the carrots briefly, turning them from time to time. Then deglaze with lemon juice and 100 ml of water. Season the carrots with salt, pepper and a pinch of sugar. Bring everything to the boil and simmer covered for approx. 8-10 minutes. Then mix the carrots with the pesto and keep warm.
- Now mix the cheese and half of the chopped almonds into the broccoli batter. Shape the dough into 8 thalers. Heat the oil in a non-stick pan. Fry the talers in it over medium heat for about 2 minutes on each side.
- Arrange the broccoli rösti with the carrots on plates. Scatter a few basil leaves and chopped almonds on top. If you like, you can eat chicken breast with it.
Nutrition
Serving: 100gCalories: 680kcalCarbohydrates: 5.8gProtein: 8.7gFat: 70.3g