Couscous Patties with Salad

Ingredients

• 250 g whole‑grain couscous (instant)
• 250 ml vegetable broth (approx.)
• 200 g Kohlrabi
• 1 Carrot
• 1 small onion
• 2 tbsp Rapeseed oil
• Salt
• Pepper
• 1 tsp organic lemon zest
• 1 tsp cumin
• 1 tsp ground turmeric
• a pinch of ground coriander
• 2 Eggs
• 2 tbsp spelt whole‑grain flour (15 g each)
• 2 cucumbers
• 150 g raw edible sprouts
• 4 tbsp white wine vinegar
• 3 tbsp Lemon juice
• 2 tbsp grape seed oil

Instructions

1. 1.

   Cook the couscous according to package instructions with vegetable broth. Wash, peel and cut kohlrabi into small pieces; grate the carrot finely; peel and finely chop the onion. Heat 1 tbsp rapeseed oil in a pan and sauté the onion until translucent; remove from heat. Fluff the couscous with a fork and mix in kohlrabi, carrot, and onion. Season well with salt, pepper, lemon zest, cumin, turmeric, and coriander. Stir in the eggs and fold in the flour until a pliable dough forms.

2. 2.

   Line a baking sheet with parchment paper and brush it with the remaining rapeseed oil. Shape small patties from the couscous dough and place them on the sheet. Bake in a preheated oven at 180 °C (fan 160 °C; gas: level 2–3) for 15–20 minutes.

3. 3.

   Meanwhile, wash and halve the cucumbers lengthwise; slice thinly. Rinse the sprouts under hot water and add them to the cucumbers. Drizzle white wine vinegar, lemon juice, and grape seed oil over the salad and toss. Season with salt and pepper to taste.