Vegetable Patties

5 from 4 votes
Prep Time 20 minutes
Cook Time 15 minutes
Rest Time 2 hours
Total Time 2 hours 35 minutes
Course Dinner
Cuisine European
Servings 5 people
Calories 127 kcal



  • 250 g Carrots
  • 150 g Wheat flour
  • 120 g Frozen peas
  • 120 g Canned corn
  • 100 g Grated Emmental
  • 30 g Onion
  • 1,5 g Clove of garlic
  • 3 tsp Salt
  • 1 tsp Pepper
  • 1 tsp Nutmeg
  • 200 g Breadcrumbs
  • 2 Eggs
  • 2 tsp Ground turmeric spice


  • Boil the potatoes in water, evaporate and allow to cool. Also boil the carrots in water so that they still have a slight bite. Let the carrots cool and store.
  • Peel the potatoes, cut the carrots into small cubes. Peel the onion and garlic, cut very fine cubes. The potatoes are then pressed into a bowl using a press. Add the flour, Emmental cheese, onion, garlic, the spices and all the vegetables and mix carefully by hand.
  • Shape the patties by hand and then bread them. Mix the breadcrumbs with turmeric and whisk the eggs separately in a plate. First turn in the egg, then in the breadcrumbs.
  • Fry the finished breaded patties in clarified butter until golden brown over medium heat.
  • If you have a Soud Vide cooker, you can pre-cook the potatoes at 90 degrees and the carrots at 85 degrees and then simply let them cool down.


Serving: 100gCalories: 127kcalCarbohydrates: 22.7gProtein: 4.4gFat: 1.8g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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