Moroccan Vegetable Briouates

Ingredients

• 50 g Chinese cabbage
• Salad
• 1 Carrot
• 100 g potatoes
• 100 g leeks
• 100 g fennel
• 4 stalks coriander
• 10 g pickled ginger
• 8 tbsp olive oil
• pepper (ground)
• 2 Eggs
• 5 sheets brick dough
• 1 egg yolk

Instructions

1. 1.

   Wash, trim and cut the Chinese cabbage into very thin strips or shave it. Briefly blanch in boiling salted water, drain, rinse with cold water and let drain well. Peel, wash and grate the carrot and potatoes. Slice the leeks lengthwise, rinse, clean and cut into very fine rings. Wash, trim, quarter the fennel, remove the hard core and slice into fine strips. Rinse the coriander, shake dry, pluck the leaves and finely chop. Drain the ginger and slice into fine strips.

2. 2.

   Heat 2 tbsp oil in a pan and sauté the vegetables (except the cabbage) with the ginger. Then add the cabbage and coriander, season with salt and pepper, taste with a splash of lemon juice and remove from heat. Let cool slightly. Then fold in the eggs.