Vegan potato and vegetable patties

Ingredients for 4 servings:

• 500 g potatoes, waxy
• 100 g green beans
• 120 g oat flakes
• 1 large carrot(s)
• 2 onions
• 1 bell pepper(s), yellow
• 1 tsp parsley, shredded
• ½ tsp lovage, shredded
• e.g. salt and pepper
• Vegetable oil for frying

Instructions

Working time approx. 40 minutes; Rest time approx. 1 hour 30 minutes; Cooking/baking time approx. 1 hour; Total time approx. 3 hours 10 minutes

Cut off the ends of the beans and wash them. Wash the peppers, quarter them, and remove the cores. Peel the potatoes and carrots. Boil the potatoes in salted water for about 20-30 minutes, depending on their size, the carrots for about 15 minutes, and the beans and peppers for about 10 minutes. After cooking, refresh the vegetables in a pot of cold water for 5 minutes each and the potatoes for 10 minutes. Then let everything cool further in a colander for one hour. Meanwhile, peel the onions, chop them into small pieces, and sauté them in a pan with oil until translucent. Set aside and let cool. Cut the potatoes, beans, peppers, and carrots into small cubes and place them in a bowl with the onions. Knead everything by hand until a thick, moist mixture forms. Add the oats, parsley, and lovage and knead into the mixture. Let stand for about 30 minutes so that the oats can develop their full binding power. The mixture is intentionally soft so that the patties are juicier. If it is too soft, simply add oatmeal until you reach the desired consistency. Season with salt and pepper. Using your hands, form patties about 1 cm thick and not too large so that they are easy to turn during frying. Place the formed patties on baking paper. The baking paper makes them easier to remove for frying later. Fry the patties in a heated pan with oil over medium heat until golden brown on both sides. The finished patties can be kept warm in the oven at 90°C (top/bottom heat). Serve with a fresh, mixed salad, for example.