Grünkern Patties with Paprika Cream

Ingredients

• 400 ml classic vegetable broth
• 200 g grünkern groats
• 200 g carrots (2 carrots)
• 1 bunch parsley
• 1 clove garlic
• 50 g onions (1 onion)
• 60 g pecorino cheese
• 2 large eggs
• 30 g rolled oats (4 tbsp)
• Salt
• Pepper
• 3 tbsp Rapeseed oil
• 400 g red bell peppers (2 red bell peppers)
• 60 g mild ajvar (3 tbsp)
• 80 g sour cream (24% fat)

Instructions

1. 1.

   Pour vegetable broth into a pot. Stir in grünkern groats, bring to a boil, then simmer on low heat while stirring frequently for 10 minutes. Remove from heat and let it rest to absorb more liquid.

2. 2.

   Meanwhile wash, peel, and grate the carrots using a box grater.

3. 3.

   Wash parsley, shake dry, pluck leaves, and finely chop.

4. 4.

   Peel garlic and onion, dice finely. Grate pecorino cheese.

5. 5.

   Combine all ingredients with eggs and the grünkern mixture in a large bowl. Mix well with hand mixer dough hooks.

6. 6.

   Gradually knead in rolled oats. Season with salt and pepper, continue kneading until a firm, moldable dough forms.

7. 7.

   Line a baking tray with parchment paper. With damp hands shape 16 flat patties from the dough, arrange on the tray, and brush with rapeseed oil using a brush. Bake in a preheated oven at 200°C (convection: 180°C, gas: level 3) on the middle rack for about 25 minutes until golden brown.

8. 8.

   Meanwhile halve the bell peppers, remove seeds, wash, and dice into small cubes.

9. 9.

   Place pepper cubes in a small bowl. Stir in ajvar and sour cream, season with salt and pepper. Serve hot grünkern patties topped with the paprika sauce.