Veggie Patties with Roasted Vegetables

Ingredients

• 500 g small potatoes
• 500 g cauliflower (1/2 head)
• Salt
• 600 g Swiss chard (red and yellow)
• 1 Red Onion
• piment d’Espelette
• 3 tbsp Lemon juice
• 4 tbsp olive oil
• 2 Spring Onions
• 100 g low-fat quark
• 40 g whole-grain breadcrumbs
• 40 g oat flakes
• 2 tbsp grated Montello or other vegetarian hard cheese (30% fat, 30 g)
• 1 egg
• Pepper
• 200 g Sour Cream
• 15 g horseradish (1 tbsp; jarred)
• 2 sprigs parsley

Instructions

1. 1.

   Cook potatoes in boiling water for 15 minutes over medium heat. Drain, let cool, and halve.

2. 2.

   Meanwhile, clean cauliflower, cut into florets, and simmer in salted water for 10 minutes until tender. Shock, drain well, finely chop, and allow to cool.

3. 3.

   Wash Swiss chard, slice leaves and stems into strips. Peel onion and cut into thin slivers. Place vegetables and potatoes in a baking dish, season with piment d'Espelette and salt, drizzle with lemon juice and olive oil, and roast in a preheated oven at 200 °C (180 °C fan; gas: level 3) for 15–20 minutes until golden brown, turning occasionally.

4. 4.

   Meanwhile, trim spring onions, wash, and slice into fine rings. Mix quark, breadcrumbs, oat flakes, cheese, and egg with cauliflower, season with salt and pepper. Form the mixture into eight patties and fry in a large hot pan with remaining oil, browning both sides for 8–10 minutes over medium heat.

5. 5.

   Whisk sour cream with horseradish, seasoning with salt and remaining lemon juice. Wash parsley, pat dry, and chop. Remove vegetables from oven, push to the edge of the dish, place patties in the center, spoon some sauce over them, sprinkle with parsley, and serve the rest of the sauce on the side.