Corn Patties with Bell Peppers and Artichokes

Ingredients

• 4 bell pepper halves (red and yellow)
• 4 large artichokes
• 80 ml Rapeseed oil
• 3 sprigs rosemary
• 2 Garlic cloves
• 1 pinch anise
• 2 tbsp Rapeseed oil
• 120 g mixed grain groats
• 300 ml Vegetable broth
• 150 g zucchini
• 1 Carrot
• 1 small leek stalk
• 1 Garlic clove
• 160 g low-fat curd cheese (10% fat)
• 2 Eggs
• Salt
• Pepper

Instructions

1. 1.

   Wash, trim, halve, core the bell peppers, remove white membranes and place skin side up on a foil-lined baking sheet. Roast in a preheated oven at 275°C fan grill until skins blister black. Meanwhile, sauté grain groats in oil, pour over vegetable broth, simmer for about 10 minutes on medium heat, stirring occasionally; set aside to cool.

2. 2.

   Remove peppers from oven, peel skin and slice into strips. For artichokes, pull out stems, trim two-thirds of the upper leaves carefully, remove outer layers around the flower head, halve the hearts and cut into ½‑cm thick slices.

3. 3.

   Wash, trim zucchini, remove ends and grate finely; grate carrots similarly. Slice leek stalk into very fine ribbons. Mince garlic and press through a sieve. Combine all vegetables with grains, mix in quark and eggs to form a smooth dough, season with salt and pepper, let rest and thicken slightly.

4. 4.

   Heat 5–6 tbsp oil in a pan and sauté artichoke hearts, seasoning with sea salt, adding herbs and garlic, stirring constantly for about 8 minutes. Add bell pepper strips, season with anise, pepper and salt, keep warm.

5. 5.

   In another pan heat remaining oil, scoop the dough into 12 patties with wet hands, fry each side for about 8 minutes over medium heat until golden. Plate patties with vegetables on dishes and serve immediately.