Vegetable Patties with Nut Coating

Ingredients

• 400 g vegetables (e.g., carrots, zucchini, kohlrabi, cauliflower)
• 600 g waxy potatoes
• 2 Eggs
• Semmelbrösel (as needed)
• 1 tbsp flour
• Salt
• Pepper (freshly ground)
• Nutmeg (freshly grated)
• 3 tbsp chopped almonds
• 3 tbsp chopped hazelnuts
• 3 tbsp chopped macadamia nuts
• 1 egg (for breading)
• 2 tbsp Vegetable oil
• 2 Tomatoes
• 1 Spring onion
• 4 salad leaves (e.g., lettuce, romaine)
• 1 baguette
• 1 Garlic clove
• olive oil (to drizzle)

Instructions

1. 1.

   Wash, peel or trim the vegetables and finely grate or chop them. Peel, wash and grate the potatoes as well. Mix with eggs, breadcrumbs and flour to form a smooth dough. Fold in the vegetables, season with salt, pepper and nutmeg, and shape into 8 patties. Combine the nuts and place on a plate.

2. 2.

   Dip each patty first in lightly beaten egg, then coat with the mixed nuts. Press the coating firmly and fry the patties in a hot pan with oil until golden brown all around.

3. 3.

   Wash the tomatoes and slice them. Trim the spring onion and cut into thin rings. Wash the salad leaves, pat dry and tear into small pieces. Cut the baguette crosswise, halve it, divide into 8 equal pieces, grill on a griddle, rub with a peeled garlic clove and drizzle with olive oil. Top each piece with salad leaves and tomato slices, place one patty on top and garnish with onion rings before serving.