Green Grain Patties

Ingredients

• 4 carrots (100 g each)
• 2 stalks leeks (250 g each)
• 2 Garlic cloves
• 3 tsp olive oil
• 2 tsp Curry powder
• 3 tbsp white balsamic vinegar
• 200 g green grain groats
• 200 ml vegetable broth
• 150 g pre-cooked and peeled beetroot (vacuum packed)
• 50 g sheep cheese (9% fat)
• 50 g crumbly cream cheese (0.8% fat)
• 5 g chopped dill (2 tbsp)
• Salt
• Pepper
• 2 Eggs
• 60 g whole wheat flour
• 10 g Dijon mustard (1 tsp)

Instructions

1. 1.

   Peel and grate the carrots. Clean, wash, slice leeks lengthwise into strips and cut small. Peel and mince the garlic.

2. 2.

   Heat 1 tsp olive oil in a pan. Sauté carrots, leeks, and garlic over medium heat for about 5 minutes. Stir in curry powder and 2 tbsp vinegar, then add green grain groats. Pour in broth and bring to a boil. Turn off the heat, cover, and let the mixture stand for 15 minutes.

3. 3.

   Meanwhile, dice beetroot and sheep cheese into small cubes. Mix sheep cheese with cream cheese and beetroot. Stir in dill and remaining vinegar. Season with salt and pepper.

4. 4.

   Transfer the green grain mixture into a bowl, drain excess broth, and cool for about 5 minutes.

5. 5.

   Add eggs, flour, and mustard to the mixture, season, mix well, and form 8 flat patties. Heat 1 tsp oil in a pan; cook each side of four patties for 3–4 minutes over medium heat. Plate the patties and serve with the topping.