Cooking with style: Veggie patties

For the patties

2 carrots
1/2 broccoli
2 eggs
3 tbsp wholemeal flour
Salt
Freshly ground pepper
2 tbsp olive oil for frying
(Allrounder veggie seasoning)

For the herb quark

1 garlic clove
250 g low-fat quark
2 tsp vegetable allrounder (optional)
½ lemon
Sparkling water

Rinse the carrots and broccoli, peel the carrots and grate the vegetables on the coarse side of the grater*. Alternatively, finely chop the broccoli with a knife. In a bowl, combine the vegetables with the eggs, wholemeal flour, ½ tsp salt and 2 pinches of pepper. Place in a sealable container and refrigerate overnight.

*You can also use other grated vegetables as an alternative.

For the herb quark, peel and chop the garlic. Mix the quark with garlic, vegetable seasoning, a squeeze of lemon juice, a dash of sparkling water, 2–3 pinches of salt and pepper until smooth.

To fry the vegetable patties, heat some oil in a non-stick pan. Spoon the vegetable mixture into the pan, flatten slightly and shape into a round shape. Fry on both sides for 2–3 minutes. Serve with the herb cottage cheese.

1 onion
1 garlic clove
1 small courgette
4–5 mushrooms
1 tbsp olive oil
2 tsp curry powder
120 g red lentils
150 ml coconut milk
150 ml vegetable stock
1 handful baby spinach
Salt, freshly ground pepper

Peel and dice the onion and garlic. Wash the courgette, pat dry, cut off the ends and dice. Wipe the mushrooms dry and chop finely. In a saucepan, sauté the onions and garlic in hot oil. Add the courgette, mushrooms and curry powder and sauté for 2 minutes. Add the lentils, pour in the coconut milk and vegetable stock and bring to the boil. Cover and simmer the soup for 10 minutes. To finish up, rinse the spinach, shake dry, add to the lentil soup and heat for 1 minute. Season to taste with salt and pepper and serve.

1 tomato
1/2 small can of sweetcorn
50 g feta cheese
2 eggs
4 tbsp milk
Salt
Freshly ground pepper
4 slices wholegrain toast
2 tsp oil

Rinse the tomato, remove the end and dice. Drain the sweetcorn, crumble the feta. Combine tomatoes, sweetcorn and feta. Whisk the eggs with the milk in a bowl and season with salt and pepper. Preheat a non-stick frying pan on medium heat. Add 1 tsp oil to the pan. Dip the first slice of toast in the egg mixture and place in the pan. Fry for 1–2 minutes and turn. Now add half of the vegetable mixture. Dip a second slice of toast in the egg mixture and place on top of the first. Press down lightly and then fry on both sides for 5 minutes until golden brown. Prepare a second French toast as described.