Tasty vegetable rissoles that prove to you that you can prepare it without meat.
No. of servings
Clean and wash the vegetables.
Chop the onion and garlic and fry in oil with butter.
salt 1 tsp
Grate the carrot, celery and kohlrabi coarsely, add to the onion, add salt and simmer for 5 minutes under the cover.
Stir in the peas and simmer for another 5 minutes.
salt 0.5 tsp
In the meantime, grate the zucchini, add salt, mix and let rest for a while.
Squeeze the zucchini, strain the water and mix it into the vegetables.
Let the vegetables cool down, add the finely grated potatoes, egg and chopped parsley. Mix and thicken with breadcrumbs as needed.
Create rissoles from the mixture and coat them in breadcrumbs.
Fry from both sides in hot oil.
Serve with mashed potatoes and vegetable salad.