Boil the potatoes in salted water, peel them, and press them through a potato ricer.
2.
Wash the vegetables. Separate the cauliflower and broccoli into small florets and steam them in a little water for 1 to 2 minutes. Finely grate the carrots and cut the leek into very thin strips.
3.
Mix the potatoes with the vegetables, add the whole-wheat flour and egg, season with salt, pepper, and herbs, mix well, and form four patties.
4.
Heat oil in a nonstick skillet and cook the patties over medium heat for about five minutes on each side Minuten braten.
5.
To make the dip, mix yogurt with finely chopped chives and finely chopped pickles, add mustard and lemon juice, and season with salt and pepper.
Tip:
Vegetable patties can also be baked in the oven on parchment paper at
160°C for about 20 minutes. Various vegetables can be served as a side dish.
