Mushroom and vegetable fritters

Serve mushroom and vegetable fritters with ajvar and plenty of lettuce and enjoy the crunchy freshness of the dish.

Preparation steps

Boil peeled carrots, celery and peas in a little salted water, drain and chop.
Clean the champignons, wash them, cut them into slices and add a little salt and fry them in butter.
Put flour on the remaining heated butter, stir, pour in the milk and boil briefly. Cool a bit and then mix in the egg, parmesan and nutmeg.
Then add the prepared mushrooms, the potatoes you have cooked, peeled and strained, the vegetables and the bread crumbs. Add turmeric, thyme, salt, pepper if necessary and mix well.
From the resulting mixture, form fritters and roll them in flour, beaten eggs and bread crumbs.
Fry them in heated oil.

Serving

Serve with ajvar and plenty of lettuce.

Advice

You can replace the suggested vegetables with others, according to your wishes.

Ingredients

100 gchampignons
400 gpotatoes
100 gcarrots
100 gcelery
100 gpeas
3 cherriesgarlic
½ teaspoonsturmeric
½ teaspoonsthyme
20 gbutter
1-2 tbspbread crumbs
ground black pepper
50 gbutter
50 gflour
250 mlmilk
1egg
2 tbspgrated parmesan
Nutmeg ground
frying oil
Ajvar for serving
plenty of spring salad for a side dish

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