Vegetarian vegetable and feta cakes

Ingredients for 4 servings:

• 300 g carrot(s)
• 300 g potatoes
• 30 g sunflower seeds, ground
• 30 g sunflower seeds, chopped
• 2 eggs
• 100 g feta cheese
• 1 onion(s)
• 1 tsp thyme
• 1 tsp oregano
• 1 tbsp tomato paste
• e.g. sea salt and pepper
• Coconut oil or olive oil, for frying

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour 5 minutes

with sunflower seeds

Peel the carrots and potatoes and grate them finely. Process the mixture immediately, as the potatoes will otherwise release liquid. If you want to prepare the dish in advance, simply grate the potatoes in just before frying. Finely dice the onion and fry, add the tomato paste and sauté briefly. Add the thyme and oregano towards the end of the frying time and sauté briefly. Grind half of the sunflower seeds and roughly chop the other half. Add the onion mixture and sunflower seeds to the carrot and potato mixture. Crumble the feta cheese and fold it into the mixture. Stir the two eggs into the mixture and season with sea salt and pepper. Fry the mixture in a pan with coconut oil or olive oil. Tim Mälzer’s pasta salad goes perfectly with this; if you want it to be completely vegetarian, simply leave out the sausage.