Vegetable rissoles with zucchini

1. 

carrots 8.75 oz (250 g) • kohlrabi 3.5 oz (100 g) • celery 100 • potatoes 5.25 oz (150 g) • zucchini 1.1 lb (500 g) • NO INGREDIENT TITLE 10.5 oz (300 g) • onion 3.5 oz (100 g) • garlic 4 cloves

Clean and wash the vegetables.

2. 

sunflower oil 3 tbsp • unsalted butter 1 tbsp

Chop the onion and garlic and fry in oil with butter.

3. 

salt 1 tsp

Grate the carrot, celery and kohlrabi coarsely, add to the onion, add salt and simmer for 5 minutes under the cover.

4. 

Stir in the peas and simmer for another 5 minutes.

5. 

salt 0.5 tsp

In the meantime, grate the zucchini, add salt, mix and let rest for a while.

6. 

Squeeze the zucchini, strain the water and mix it into the vegetables.

7. 

chicken egg 1 pc • parsley leaves • breadcrumbs

Let the vegetables cool down, add the finely grated potatoes, egg and chopped parsley. Mix and thicken with breadcrumbs as needed.

8. 

Create rissoles from the mixture and coat them in breadcrumbs.

9. 

rapeseed oil

Fry from both sides in hot oil.

10. 

Serve with mashed potatoes and vegetable salad.