First clean and wash the broccoli and cut into florets. Also use the stalks, peel and cut into thin slices. Then cook everything in boiling salted water for about 8-10 minutes. Then take out and drain well.

Clean, wash, peel the carrots and cut in half or quarter lengthways, depending on the size. Cut the cheese into small pieces.

Put the cooked and drained broccoli in a bowl and mash with a fork. Mix with egg, mustard, breadcrumbs and season with salt and pepper. Let the dough soak for about 20 minutes.

Heat 1 tablespoon of oil in a saucepan. Fry the carrots briefly, turning them from time to time. Then deglaze with lemon juice and 100 ml of water. Season the carrots with salt, pepper and a pinch of sugar. Bring everything to the boil and simmer covered for approx. 8-10 minutes. Then mix the carrots with the pesto and keep warm.

Now mix the cheese and half of the chopped almonds into the broccoli batter. Shape the dough into 8 thalers. Heat the oil in a non-stick pan. Fry the talers in it over medium heat for about 2 minutes on each side.

Arrange the broccoli rösti with the carrots on plates. Scatter a few basil leaves and chopped almonds on top. If you like, you can eat chicken breast with it.