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.