Cheese Cakes on Colorful Vegetables

Peel the potatoes and cook in salted water for about 25 minutes. Clean leek, rinse and cut leek (2) into fine rings, rest (1) into thicker rings. Peel and rinse the carrots and roughly grate about one fifth. Cut rest of carrots into slices. Grate cheese.

Drain, steam and mash potatoes. I pressed them through a potato ricer. Knead together with flour and egg. Knead in fine cheese, leek rings, shredded carrots and half the peas, seasoning as you go.

With floured hands, shape the dough into eight small cakes and roll them in sunflower seeds on the other side. Heat the oil and fry the small cakes in it for eight to ten minutes. Turn from time to time to the other side.

Heat fat. Sauté the rest of the leek and carrots in it. Add water and whipping cream, bring to the boil, add clear soup. Simmer gently for about ten minutes. Heat the rest of the peas at the end. Season to taste. Serve with cheese cakes and sprinkle with parsley.

Carbohydrates 50 g, duration of preparation about 75 min.

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