Corn Patties with Sautéed Vegetables

Ingredients

• 400 g Hokkaido pumpkin
• 2 Zucchini
• 1 large vegetable onion
• 8 Cherry tomatoes
• 1 stale roll
• 1 Shallot
• 1 Garlic clove
• olive oil
• 0.25 bunch thyme
• 100 g corn (canned)
• 600 g mixed ground meat
• 1 egg
• Salt
• pepper (ground)
• basil (for garnish)

Instructions

1. 1.

   Wash the Hokkaido pumpkin, quarter it, remove seeds and cut the flesh into thin, small strips. Wash the zucchini and slice diagonally into 0.5 cm thick slices. Peel the onion and cut into strips. Wash and clean the tomatoes.

2. 2.

   Soak the stale roll in lukewarm water for the patties. Peel the shallot and garlic, finely dice both, and sauté in a hot pan with 1 tablespoon olive oil until translucent. Rinse the thyme, shake dry, strip leaves, chop and add. Drain the corn. Squeeze out excess water from the roll, then mix it with ground meat, onion mixture, corn, egg, salt and pepper into a dough. Shape eight small patties and fry in 2 tablespoons olive oil over medium heat for about 10 minutes until golden brown on all sides. In another pan sauté the vegetables (except tomatoes) in olive oil for about 6 minutes, add tomatoes, season with salt and pepper, then plate with the patties on warmed plates. Garnish with basil and serve.