Vegetarian salat

Ingredients for 2 servings:

• 600 g potatoes
• 1 small onion(s)
• 1 egg(s)
• 2 tbsp, heaped oat flakes
• 100 g broccoli
• 100 g bell pepper(s)
• some salt
• some pepper
• some nutmeg
• Oil for frying

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 45 minutes

Upper Hessian potato specialty in the veggie version

Peel the potatoes and ideally grate them in a food processor (with the potato pancake attachment or a fine to medium grater). Cut the bell peppers into small cubes and cut the broccoli into small florets. If necessary, drain some liquid from the grated potatoes (grating often produces a lot of it). Add the vegetables, egg, oats, and seasonings (as needed) to the potatoes and mix well. If the mixture seems too runny, add a few more oats or a teaspoon of flour if desired. Heat a generous amount of oil (the bottom can be covered). Add the potato and vegetable mixture to the pan and press into a single, evenly thick flatbread. At around 2 cm, this will be considerably thicker, like a potato pancake. Bake the flatbread for a while on a medium-high heat, checking occasionally to make sure it isn’t getting too brown. When the mixture is evenly browned on the underside, break it into several pieces if necessary to make it easier to turn and fry on the other side. Check the browning occasionally. The mixture should be in the pan for a total of 20 to 30 minutes to be cooked. The time varies depending on the size of the pan, the thickness of the shallot, and your own taste. I personally prefer the shallot to be quite well fried, but of course not burnt, so definitely more than golden brown. It goes well with a salad, but you can also eat it wonderfully on its own. In my opinion, the quantity given for two people is intended for big eaters; this amount is enough to feed three of us. As a variation, the vegetables can of course be swapped for other types; for example, you can also use up leftovers.