Vegetable fritters

Directions

Cut the potatoes and carrots into large pieces. Boil them in a pot. While they boil, grate the mushrooms and finely chop the fresh onions, bell peppers, and dried onions. Saute the onions, garlic, and finally add the grated mushrooms. Cook on low heat until all the liquids evaporate. Meanwhile, when the potatoes and carrots have softened enough, remove them from the pot and in the same water, add the cauliflower florets, broccoli, and zucchini. In a bowl, pour the contents from the pan, the cauliflower, broccoli, and zucchini that have softened enough. Grate the boiled potatoes and carrots using a grater. Add them to the bowl along with the parsley, finely chopped dill, mint, and oatmeal that you have ground in a food processor, as well as the salt, pepper, and spices.
Mix everything well. Leave the mixture in the refrigerator for half an hour. Then shape our patties, coat them with flour, and fry them in olive oil (optional). Otherwise, place them on a baking tray lined with parchment paper and bake in a preheated oven at 200 degrees Celsius for 20-25 minutes in the air setting.