GeMis vegetable meatballs

Ingredients for 4 servings:

• 200 g cream cheese
• 3 eggs
• 3 tbsp olive oil
• 100 g oat flakes, fine
• 250 g potatoes, mainly waxy
• 250 g carrot(s)
• 250 g zucchini
• 250 g celeriac
• 1 bunch of spring onions
• 2 tbsp chives, fresh
• 2 tbsp herbs, fresh (garden herbs)
• 2 m.-sized onion(s)
• 1 clove(s) garlic
• Oil, for frying

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 40 minutes

First, coarsely grate the zucchini with the skin on, season with salt, and drain in a fine sieve. Then peel the carrots and coarsely grate them, and do the same with the celery. Clean the spring onions and slice them into fine rings. Halve the onions and slice them into rings. Finely chop the garlic clove. Finely chop the garden herbs and cut the chives into small rolls. Gather the remaining ingredients. Peel the potatoes and immediately grate them coarsely. Squeeze the grated zucchini thoroughly in a kitchen towel. Place all the ingredients in a bowl and mix well. Heat the oil in a pan. Now, using a fork, add the mixture to the pan in portions and press it flat. Fry until golden brown on both sides. This goes very well with risotto Milanese.