Vegetable patties

Ingredients for 4 servings:

• 750 g root vegetables (carrots, celery, parsley roots), cooked
• 500 g potatoes
• 250 g Emmental cheese, grated
• 1 bunch parsley, chopped
• salt and pepper
• Caraway seeds
• breadcrumbs
• Flour
• 1 egg(s)
• 2 tbsp white sesame seeds
• 2 tbsp black sesame seeds
• 3 tbsp clarified butter

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour

Using leftovers after making vegetable broth

I regularly prepare vegetable broth for storage. Among other things, I use about 750g of root vegetables, which are still attractive and firm to the bite even after simmering for a long time. Since it would be a shame to simply throw them away, I’ve found a way to use them. I make quick vegetable patties out of them, which I serve—purely speaking—with seasonal salad. I strain the fresh vegetable broth and chop the root vegetables either into small cubes or, if I need to do it really quickly, with a fork. I use everything else from the soup here. Meanwhile, I boil the potatoes in their skins with plenty of salt and caraway seeds; this takes about 15-20 minutes. Then I press them through a potato ricer, which saves me the hassle of peeling the hot potatoes. I mix the chopped root vegetables, the pressed potatoes, and the cheese together, stir in the chopped parsley, and season with salt and pepper. A few breadcrumbs ensure I can form them into patties that don’t fall apart. In the breading line, which uses flour, beaten egg, and sesame seeds, the patties get a light coating before I fry them in a little clarified butter. We serve them with fresh salad and sometimes a yogurt dip.