Carrot and Curd Patties

Peel and clean the carrots and cut them into small pieces. Then boil them in a little water together with the rosemary sprig and a little salt for 15 minutes until soft.

Drain the carrot pieces and remove the rosemary sprig. Finely grind the carrots together with the curd cheese in a hand mixer. Add the oat flakes, cheese and parsley and season the mixture with herb salt.

Form 4 patties with wet hands. Turn them in the sunflower seeds on the other side and press them well smooth.

Heat the oil in a coated frying pan and fry the patties on both sides over medium heat for 3 to 4 minutes until golden brown.

Our tip: As an alternative to fresh herbs, you can also use frozen ones – these also stand out for their fresh taste!

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