Veggie Pattie Skewers with Potato Bean Salad

Ingredients

• 125 g Gouda (40% fat in whole milk)
• 125 g zucchini (½ zucchini)
• 1 onion
• 250 g fine rolled oats
• 175 ml vegetable broth
• 5 small new potatoes (500 g)
• 200 g Green beans
• 100 g radishes
• 2 Spring Onions
• Salt
• 4 sprigs Parsley
• 1 bunch chives (20 g)
• 4 tbsp mayonnaise (60 g)
• 100 g Yogurt (3.5% fat)
• 2 tbsp Apple cider vinegar
• Pepper
• 2 tsp dried Italian herbs
• 1 egg
• 2 tbsp olive oil

Instructions

1. 1.

   Grate the cheese for the patties. Clean, wash and grate the zucchini, then gently squeeze out excess moisture. Peel and finely dice the onion, then mix it with the cheese, grated zucchini, oats and vegetable broth. Let the oat mixture rest 20–30 minutes.

2. 2.

   Meanwhile, prepare the salad by cleaning and washing potatoes, beans, radishes and spring onions. Cut the potatoes into pieces and boil them in salted water over medium heat for 15 minutes. Add the beans to the potatoes and cook together for another 6–8 minutes. Drain everything, rinse under cold water and let it drain.

3. 3.

   Wash and dry the herbs. Remove leaves from the parsley stems and roughly chop; slice the chives into fine rings. Slice radishes thinly and cut the spring onions into slightly larger rings.

4. 4.

   For the dressing whisk mayonnaise with yogurt, vinegar, salt and pepper, then fold in all prepared ingredients. Taste the salad and adjust seasoning.

5. 5.

   Season the oat mixture with salt, pepper and dried herbs, then carefully mix in the egg. Shape 12 small patties from the mixture. Heat oil in a pan. Fry the patties in batches over medium heat for about 5 minutes per side until golden brown. Skewer them, serve alongside the salad and sprinkle with extra pepper.