Oatcakes on Carrot Puree with Gremolata

Ingredients

• 200 g rolled oats
• 100 g leek (1/2 small bunch)
• 100 g feta (45% fat in milk)
• 0.5 bunch Parsley (10 g)
• 1 egg
• 2 tbsp spelt wholemeal flour (à 15 g)
• Salt
• Pepper
• 0.25 tsp dried marjoram
• 0.25 tsp paprika powder
• 800 g carrots
• 2 cloves garlic
• 6 tbsp Olive oil
• 50 g dried tomatoes
• 2 tbsp pecan nuts (à 15 g)
• 1 organic lemon (zest and juice)
• a pinch of cinnamon

Instructions

1. 1.

   Pour the rolled oats with double the amount of boiling water and let it swell for 5 minutes.

2. 2.

   Meanwhile, clean the leek, wash it and cut it into fine rings. Crumble the feta. Wash, shake dry and finely chop the parsley. Then mix the swollen rolled oats with feta, half of the parsley, leek, egg, flour, salt, pepper, marjoram and paprika powder to form a moldable mass; if it is too soft, add a little more flour. Shape the mass into 12 patties with damp hands.

3. 3.

   Clean, peel and slice the carrots. Peel and chop the garlic finely. Cook the carrots and garlic in boiling salted water for 10-15 minutes over medium heat until tender.

4. 4.

   Heat 1 tbsp of oil in a pan. Fry 6 patties on both sides for 3-4 minutes until golden brown. Keep warm in a preheated oven at 80 °C (60 °C fan; Gas: Mark 1). Prepare the remaining 6 patties in the same way.

5. 5.

   In the meantime, finely chop the dried tomatoes for the gremolata. Roughly chop the nuts. Mix both with the remaining parsley, remaining oil, lemon zest and juice and season with salt and pepper.

6. 6.

   Drain the carrots, mash them with a potato masher and season with salt, pepper and cinnamon. Arrange the oatcakes on the carrot puree and garnish with gremolata.