Vegetable Cheese Loaf

For the vegetable cheese loaf, peel the celeriac and carrots and cut into very small cubes.

Wash fennel and zucchini, remove the strings from the fennel and also cut into small cubes.

Fry bread cubes in butter in a pan, let cool.

In a pot with salted water, boil the vegetable cubes briefly, strain and drain well.

Mix vegetables and bread cubes, add eggs, sour cream, milk and flour to make a moist, compact dough.

Let rest for fifteen minutes, incorporate cheese and more flour if desired, and season with salt, pepper, and nutmeg.

Heat olive oil in a pan and form loaves from the dough with wet hands.

Fry the vegetable-cheese loafs on both sides until golden brown.

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