Vegetable rissoles

Name: Vegetable rissoles
Yield: 1
Ingredients: White pepper; Salt; 1 tbsp Margarine; 1 tbsp Oil for frying; 2 Finely chopped scallions; 2 tbsp Minced parsley; 2 clove Garlic, diced; 3 tbsp Wheat flour; 300 g Cauliflower; 300 g Broccoli; 400 g Potatoes, diced

Mains

Cook time: 0 min.
Servings: 1

Ingredients for Vegetable rissoles

		White pepper
		Salt
1	tbsp	Margarine
1	tbsp	Oil for frying
2		Finely chopped scallions
2	tbsp	Minced parsley
2	clove	Garlic, diced
3	tbsp	Wheat flour
300	g	Cauliflower
300	g	Broccoli
400	g	Potatoes, diced

Instructions for Vegetable rissoles

To prepare the Vegetable rissoles recipe, please follow these instructions:

Boil potatoes, cauliflower and broccoli completely tender in leachate water. Get them in a sieve and let them drop.

Add minarine and whip the potato mass evenly. Add flour, spring onions and parsley. Season with salt and pepper.

Stir the mass together and form with lightly grounded hands. 8 Vegetable carrots.

Stir the carrots golden on both sides of oil, turn down the heat and let them roast finish under low heat for approx. 4 minutes on each side. Serve them warmly.

Vegetable rissoles

Ingredients for Vegetable rissoles

Instructions for Vegetable rissoles

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