Grate the Vegetables: Start by grating the zucchini, potato, and carrots. Place the grated zucchini in a clean kitchen towel and squeeze out the excess moisture, as zucchini tends to release a lot of water. Set aside the grated vegetables in a large mixing bowl.

Chop the Mushrooms: Finely chop 1-2 mushrooms and add them to the bowl with the grated vegetables.

Add Remaining Ingredients: To the bowl of grated vegetables, add 150 grams of grated cheese, 1 egg, minced garlic, chopped parsley, chopped chives, and a seed mix of your choice. Season with ground paprika, ground black pepper, and a pinch of salt.

Incorporate Oatmeal and Flour: Add 4 tablespoons of oatmeal and 4 tablespoons of flour to the vegetable mixture. Mix everything together until well combined. The mixture should be thick enough to form into patties; if it’s too wet, you can add a bit more flour to achieve the right consistency.

Shape the Patties: With your hands, take small handfuls of the vegetable mixture and shape them into oval or round patties. Coat each patty in a light dusting of flour to help them hold their shape during frying.

Heat the Oil: In a large skillet, heat enough olive oil over medium heat to coat the bottom of the pan.

Fry the Schnitzels: Gently place the schnitzels into the hot oil. Fry them for about 3-4 minutes on each side, or until they are golden brown and crispy. Be careful not to overcrowd the pan, and fry in batches if necessary.

Drain Excess Oil: Once the schnitzels are golden and crispy, remove them from the skillet and place them on a paper towel-lined plate to drain excess oil.

Dice the Vegetables: Dice 1 cucumber and 1 tomato, then place them in a mixing bowl.

Add Dill and Dressing: Add chopped fresh dill to taste and 2 tablespoons of sour cream to the diced vegetables. Season the salad with a pinch of salt and chia seeds to add a bit of crunch and nutritional value.

Mix the Salad: Gently toss the salad ingredients until everything is well combined and evenly coated with sour cream.

Plate the Schnitzels and Salad: Serve the crispy veggie schnitzels alongside the refreshing cucumber-tomato salad. You can garnish the schnitzels with additional parsley or chives for a fresh touch.

Enjoy Warm: These schnitzels are best enjoyed warm and freshly fried, with the salad adding a cool and tangy contrast to the savory patties.