Cook the vegetables in boiling salted water until soft, strain, let cool.
Mix curd, eggs, salt, pepper, parsley, dill, chives and half of the breadcrumbs to a homogeneous mass. Let stand for 2 hours.
Form loaves with wet hands, turn in the remaining breadcrumbs and fry the vegetable loaves in heated oil.
Preparation Tip:
The vegetable loaves taste great with any vegetables of your choice.
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