Vegetable Patties with Broccoli and Olive Tomato Dip

Preparation (about 55 min):

Remove the peel from the carrots, butter beet and parsley root, grate the zucchini well with kitchen paper, remove the peel from the potatoes and grate everything together finely. Remove the peel from the red onion, finely dice and add to the vegetable form with potato flour, now add the parsley, eggs, low-fat curd cheese and season with salt and pepper – stir the mixture well.

Blanch broccoli roses in light bubbling salted water until al dente and drain when cool. Prepare a frying pan with hot olive oil, insert a ring mold and pour in the quantity about two to two and a half centimeters thick, press it smooth and pull off the ring.

Bake the patties until golden brown, place the broccoli on top. Add small pieces of blue cheese on top, sprinkle with Parmesan and bake briefly in the heated oven at 180 degrees top heat and arrange on flat plates.

For the dip, pit the olives, mix well with sour cream, the diced tomatoes and onions. Season with salt and pepper and place next to the patties, garnish with onion rings and drizzle with balsamic syrup.

Our tip: It is best to use fresh herbs for a particularly good aroma!

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