Amaranth Wheat Patties with Colorful Vegetables

Ingredients

• 100 g spelt groats
• 50 g spelt flour
• 100 g amaranth
• 1 bunch spring onions
• 1 Carrot
• 1 small kohlrabi
• 1 small celery root
• 1 red bell pepper
• 1 Zucchini
• 1 tsp finely chopped rosemary needles
• 1 tbsp chives rolls
• 1 egg
• 1 egg yolk
• 100 g quark
• 50 g grated Parmesan cheese
• Salt
• Pepper (freshly ground)
• nutmeg
• 4 tbsp olive oil
• 1 tbsp Lemon Juice
• 1 tbsp soy sauce
• 1 tbsp Sesame oil

Instructions

1. 1.

   Stir spelt groats with amaranth into 500 ml salted water, bring to a boil and simmer covered on low heat for about 15 minutes until swollen.

2. 2.

   Wash, trim and finely chop spring onions.

3. 3.

   Peel and grate carrots, celery root and kohlrabi.

4. 4.

   Wash, trim, halve, seed, remove white membranes from bell pepper and dice it.

5. 5.

   Wash, trim and slice zucchini.

6. 6.

   Drain the grains if needed and mix with grated vegetables, half of the spring onions, egg, yolk, quark and parmesan; season with salt, rosemary, nutmeg and chives, then fold in spelt flour.

7. 7.

   Sauté diced pepper in 1 tbsp oil for a few minutes, set aside.

8. 8.

   Add remaining spring onions and zucchini to the pan, brown them, briefly cook with the pepper, then season with salt, pepper, lemon juice, soy sauce and sesame oil; keep warm.

9. 9.

   From the patty mixture cut out 20 portions, shape by hand into patties and fry in a little oil in a skillet, about 5 minutes per side; keep warm.

10. 10.

    Serve amaranth patties with the vegetable mix.