Zero-waste soup vegetable patties | Crispy homemade treat

Roughly mash the cooked carrots and parsley root leftover from the broth in a large bowl using a fork or potato masher. It is fine if smaller pieces remain, as this gives it a really good texture.

Finely chop the onion and garlic, and chop the fresh parsley. Grate the Trappist cheese.

Add the finely chopped onion, crushed garlic, chopped parsley, and grated Trappist cheese to the mashed vegetables.