For the potato-vegetable strudel, first dice the carrots and cut the broccoli into bite-sized pieces. Cook the vegetables and the peas in boiling water until al dente. Wash and finely chop the herbs.
Coarsely grate the cooked potatoes, mix with cream cheese, egg and herbs and season with salt and pepper.
Put the strudel sheets on the grill cup, spread the potato mixture and spread the vegetables on top. Roll up tightly and brush with the milk.
Bake the potato and vegetable strudel in the Philips Airfryer at 180 °C for approx. 30 minutes until golden brown.
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