John Myers
Vegetables Buffer
The perfect vegetables buffer recipe with a picture and simple step-by-step instructions.
- 600 g Potato freshly peeled
- 300 g Zucchini
- 400 g Grated carrots
- 1 Onion red
- 4 Eggs
- 1 tsp Ground caraway
- 6 tbsp Flour
- Salt pepper
- Oil
- Sour cream dill cream KB
- Salmon
- Peel and grate the potatoes, wash the zucchini, cut off the ends and grate, remove the onion skin and also grate finely, add the carrots. Now squeeze most of the liquid out of the vegetables by squeezing them out.
- Now add the eggs, flour and caraway seeds and mix everything well, season everything with salt and pepper. Shape the buffer out of it. If the mixture cannot be formed properly, add a little more flour.
- Heat the oil in a pan and fry the buffers on both sides to keep them warm. Put the buffers in the oven until ready to serve.
- Place the buffers on a plate with the sour cream, dill cream and salmon and serve. Depending on the individual size, makes about 20 pieces
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