Crispy vegetable fritters with cheese

Ingredients for 4 servings:

• 250 g potatoes, waxy
• 250 g carrot(s)
• 150 g celeriac
• 1 small leek(s)
• 200 g Gouda or mountain cheese
• 4 eggs
• breadcrumbs
• salt and pepper
• nutmeg
• ½ bunch parsley, chopped

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

easy and fast

Peel the potatoes, carrots, and celery and coarsely grate them. (I always use the coarsest side of a square grater.) Wash the leek thoroughly and cut into thin slices. Coarsely grate the cheese—a milder Gouda or a spicier Bergkäse, depending on your taste. Mix everything together with the eggs. Season the mixture well and generously. The breadcrumbs firm up the mixture; add one or two handfuls as needed until you have a smooth, easily moldable mixture. Form small or large meatballs according to your taste (moistened hands work best). If you like them crispy, the meatballs should be about 1 cm thick; if you prefer the inside softer, simply make the meatballs a little taller. Fry the meatballs in a pan over medium heat with a little oil. We usually serve them with a green salad and herb dip. You can also easily change the ingredients. For more Mediterranean-style balls, simply swap carrots, leeks, and celery for zucchini, eggplant, olives, and onions and season with additional oregano and basil.