Wikingertopf vegetarian

Ingredients

rolls (Basis) 1 Portion (100 g)

halbes Brötchen

Milk (Allgemein) 30 ml

2-3 EL Milch

Ei (Allgemein) 1 Piece (57 g)

Mustard (Basis) 10 g

2 TL

Salt (Bad Ischler) 5 g

1 TL

Pepper (Gewürz) 5 g

1 TL

Sweet peppers (Ostmann) 5 g

1 TL

carrots 3 Whole (large) (450 g)

Onion, fresh 1 Whole (regular) (85 g)

Frozen peas (Lidl) 80 g

Vegetable broth (Basis) 200 ml

Cooking cream light (Milbona Lidl) 100 ml

Processed cheese (Basis) 100 g

oder Mozarella/Frischkäse

Hick-Hack-Hurra (Vegeterian butcher) 600 g

Preparation

1. 1

   First, cut the bread roll into small pieces and soak in the milk. Mix the remaining ingredients, squeeze out the bread roll and add to the mixture, then shape into patties.

2. 2

   Fry them in a little olive oil until crispy on all sides, then remove.

3. 3

   Cut the carrots into sticks, sauté for 6-7 minutes, then sauté the chopped onion. Pour in the stock and cream and bring to the boil. Melt the cheese in the sauce and reduce to the desired creaminess.

4. 4

   Season everything well with salt and pepper, add the meatballs to the sauce and leave to cook for another 5 minutes, done!