Vegetable fritters from the baking tray with parsley sauce

Ingredients for 4 servings:

• 300 g potatoes
• 150 g carrot(s)
• 100 g onion(s)
• 70 g corn
• 50 g oat flakes
• 70 g Emmental cheese
• 1 egg(s)
• salt and pepper
• nutmeg
• 40 g butter
• 50 g flour
• 400 ml milk, 3.8% fat
• 1 bunch of parsley
• butter

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 10 minutes

low-fat buffer variant

Peel the potatoes, carrots, and onion and chop or finely grate them using a food processor. Melt the butter in a pan and gently sauté the mixture. Let it cool slightly. Add the corn, oats, Emmental cheese, and egg and mix well. Season with salt and pepper, if desired, and nutmeg. Preheat the oven to 180 degrees Celsius. Place baking paper on two baking sheets and form the mixture into 8 pancakes. Bake the pancakes in the oven for about 35-40 minutes, until crispy. For the sauce, chop the parsley. Melt the butter in a saucepan. Quickly stir in the flour and deglaze with the milk, stirring constantly. If the sauce is too runny, bring it to a boil briefly to thicken it. If it’s too thick, add a little milk. Add the parsley towards the end. Season with salt, pepper, and nutmeg, and enjoy with the pancakes.