Rinse carrots and grate coarsely. Rinse parsley, shake dry and chop finely. Rinse and dry the lettuce leaves (2 per person).
Knead together egg, shredded carrots, parsley and bread crumbs to form a firm, smooth dough. Season with salt and pepper. Form 4 flat “meat loaves” from the mixture.
Heat oil in a frying pan and fry the “meat loafs” in it for about 5 minutes per side. Cool down.
Cut the rolls open and spread the herb curd on all halves.
Place lettuce leaves and the “carrot meatball” on top, cover and you’re done.
Instead of carrots, you can also use zucchini.
Our tip: If you like to cook with fresh herbs, it’s best to get kitchen herbs in pots – that way you always have everything on hand!
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