🍽️ Crispy Veggie Patties with Roasted Vegetables

Name: Crispy Veggie Patties with Roasted Vegetables
Total time: 30 min
Yield: 4 servings
Ingredients: 500 g small potatoes; 500 g cauliflower (1/2 cauliflower); salt; 600 g 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 wheat breadcrumbs; 40 g fine oat flakes; 2 tbsp grated Montello or other vegetarian hard cheese (30 % fat in dry matter; 30 g); 1 egg; pepper; 200 g sour cream; 15 g horseradish (1 tbsp; jar); 2 sprigs parsley

517 kcal · 30 min · 4 servings

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Ingredients

500 g small potatoes
500 g cauliflower (1/2 cauliflower)
salt
600 g 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 wheat breadcrumbs
40 g fine oat flakes
2 tbsp grated Montello or other vegetarian hard cheese (30 % fat in dry matter; 30 g)
1 egg
pepper
200 g sour cream
15 g horseradish (1 tbsp; jar)
2 sprigs parsley

Instructions

1. Place the potatoes in a pot and cover them with boiling water. Cook them over medium heat for 15 minutes. Remove the pot from the heat, drain the water, and let the potatoes drip dry. Then cut them in half.
2. Wash the cauliflower and remove the hard core. Break it into small florets. Boil the florets in salted water for 10 minutes until tender. Drain them, let them cool, and dry them well. Then chop the cauliflower finely.
3. Wash the Swiss chard leaves and stems. Cut both into thin strips. Peel the onion and cut it into thin wedges. Place the vegetables and potato halves in a baking dish. Season everything with Piment d'Espelette (a spicy paprika powder) and salt. Drizzle the vegetables with 2 tablespoons of lemon juice and 2 tablespoons of oil. Bake everything in a preheated oven at 200 °C (fan oven 180 °C or gas mark 3) for 15 to 20 minutes until golden brown. Turn the vegetables occasionally while baking.
4. Wash the spring onions and slice them into fine rings. Mix the rings with the chopped cauliflower, quark, breadcrumbs, oats, cheese, and the egg. Season the mixture with salt and pepper. Shape the mixture into 8 patties. Fry the patties in a large, hot pan with the remaining oil over medium heat. Fry them for 8 to 10 minutes on each side until golden brown.
5. Mix the sour cream with the horseradish. Season the sauce with salt and the remaining lemon juice. Wash the parsley, dry it, and chop it coarsely. Remove the roasted vegetables from the oven. Push them to the side of the dish. Place the finished patties in the center. Spread some of the sour cream sauce over the patties and sprinkle with parsley. Serve the remaining sour cream separately.

Nutrition per serving

kcal: 517
Protein: 19 g · Fett/Fat: 29 g · Carbs: 42 g