Vegetable Patties with Flat Bread and Cherry Tomatoes

For the patties, peel the potatoes, quarter and cook for about 20 minutes in salted water. Peel the celery root, cut into uniform pieces and also cook until soft in boiling water. Press the potatoes and celery root through a ricer while still hot, then spread on a work surface. Peel and finely dice the onion. Mix about 80 grams (approximately 2/3 cup) of flour with the potato mixture, season, stir in the beaten eggs, add the onion and knead everything quickly into a dough. If needed, more flour may be added.

Melt clarified butter in a non-stick frying pan. Form the potato dough into a long roll and cut into 2 cm (approximately 1 inch) thick slices. Reshape and fry until golden brown for 6-8 minutes on both sides.

Warm the flatbreads in the toaster, rinse the lettuce leaves and drain well. Place the vegetable patties in the flatbread along with lettuce leaves.

For the dip, stir the sour cream until smooth with the cream cheese. Peel the cucumber and garlic and cut into small cubes. Season the vegetables, then mix into the sour cream along with the chives.