1. squeeze the potatoes in the food processor form. Season with salt, pepper and nutmeg, add the egg yolks and knead until smooth. Set aside.
Peel the carrot and celeriac and grate coarsely in a food processor. 3.
Remove the outer leaves from the leek, rinse and cut into thin strips.
Sauté the carrots and celery in 10 g of butter, add the leek after a few minutes and season with pepper, coriander, salt, turmeric and cayenne pepper. Add the thyme and sauté until all the liquid has evaporated. Cool.
5 Mix the vegetables and parsley into the potato mixture.
Whip the egg whites with a pinch of salt until creamy and fold into the potato mixture. Foam the remaining butter in a shallow non-stick frying pan of 24 cm ø. Form flat cutlets with a tbsp, place them in the frying pan and toast on both sides over medium heat until golden brown.
Drain on kitchen roll and divide evenly between two plates. Serve with cucumber salad, dressed with 1 tbsp sour whipped cream each and with finely chopped dill.
Info on vegetables:
Vegetable selection depends on the freshest supply that your greengrocer has on hand. The fresher and crunchier the vegetables are, the better the vegetable cutlets taste. Roughly grated cauliflower or parsley roots, spring onions and broccoli are suitable,