Kraut Patties

Ingredients

• 180 g Grünkernschrot
• 400 ml Vegetable broth
• 1 pinch ground cumin
• 1 large onion
• 4 tbsp rapeseed oil
• 60 g ground hazelnuts
• 280 g sauerkraut (canned)
• 2 Eggs
• pepper (ground)
• 1 pinch paprika powder (sweet)
• 200 g Sour Cream
• 150 g yogurt
• 3 Garlic cloves
• 2 tbsp chopped dill
• Lemon juice

Instructions

1. 1.

   Let the Grünkernschrot simmer in vegetable broth with cumin for about 10 minutes over low heat. Drain any excess liquid if desired. Peel and finely chop the onion. Sauté in 1 tbsp oil until translucent, then transfer to a bowl. Add the hazelnuts and Grünkernschrot. Drain the sauerkraut, squeeze out moisture, and chop into small pieces. Combine with the eggs and mix well. Season with salt, pepper, and paprika. Shape flat patties with damp hands. Heat the remaining oil in a large non‑stick pan. Fry the patties 2–4 minutes per side until crispy.

2. 2.

   Meanwhile whisk sour cream with yogurt. Peel and press garlic, then mix with dill. Season with salt, pepper, and lemon juice.

3. 3.

   Serve the patties with the dip.