Clean and wash leeks, slice into rounds and place in a pot.
Peel carrots and potatoes, cut into cubes and add to leek. Cover with water and add a pinch of salt. Bring to the boil, lower heat and cook covered about 15 minutes.
Drain cooked vegetables well, mix in flour and 50 g bread crumbs.
Mix well and shape patties with hands.
Dredge patties in remaining bread crumbs and fry in hot oil until golden.
Serve patties with cooked rice and a seasonal salad.
You can replace carrot with pumpkin, leeks with kale or combine other vegetations to your liking.