Spring vegetable buffer with herb ricotta dip

Name: Spring vegetable buffer with herb ricotta dip
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 300 g Carrots; 250 g Potatoes; 300 g Courgette; 250 g Kohlrabi; 1 Egg; 100 g Flour; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 red onion; 1 Garlic clove; 250 g Ricotta cheese; 3 TABLESPOONS Milk; 1 collar Chervil; 1 collar Chives; 50 g Rocket; 4 TABLESPOONS Oil

AUTHOR
Louis Ramirez

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

300 g Carrots
250 g Potatoes
300 g Courgette
250 g Kohlrabi
1 Egg
100 g Flour
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 red onion
1 Garlic clove
250 g Ricotta cheese
3 TABLESPOONS Milk
1 collar Chervil
1 collar Chives
50 g Rocket
4 TABLESPOONS Oil

Directions

1
Washing vegetables. Peel carrots, potatoes and kohlrabi. Clean the zucchini. Grate the vegetables roughly on a grater. Put egg in a bowl and mix with flour and the grated vegetables.
2
Season with salt and pepper. Peel onion and garlic and chop finely. Stir the ricotta with the milk until smooth. Rinse chervil, chives and rocket (except for a few leaves for garnishing) and chop finely. Mix herbs, onion and garlic with ricotta and season with salt and pepper. For the buffers, heat oil in portions in a frying pan. Place 3-4 spoons of the vegetable mixture in the pan and flatten with a skimmer. Fry the vegetable buffers on both sides for about 3 minutes. Drain on kitchen paper and keep warm. Fry the remaining buffers bit by bit.
3
For the buffers, heat oil in portions in a frying pan. Place 3-4 spoons of the vegetable mixture in the pan and flatten with a skimmer. Fry the vegetable buffers on both sides for about 3 minutes. Drain on kitchen paper and keep warm. Fry the remaining buffers bit by bit. Arrange the buffers with ricotta dip. Garnish with rocket and serve immediately