Savory Semolina Cutlets with Paprika Vegetable

Ingredients

• 350 ml classic vegetable broth
• 125 g whole wheat semolina
• 150 g onions (3 onions)
• 500 g zucchini (2 zucchinis)
• 750 g large red bell peppers (3 large red bell peppers)
• 50 g grated medium Gouda cheese
• 1 egg
• 0.5 tsp paprika powder (sweet)
• Salt
• Pepper
• 1 tbsp Olive Oil
• 3 stalks flat-leaf parsley

Instructions

1. 1.

   Bring 250 ml vegetable broth to a boil in a pot. Gradually stir in the semolina, allow it to come to a boil and let it thicken for 2 minutes over low heat while stirring constantly. Remove from heat and let cool for 10 minutes.

2. 2.

   Meanwhile peel, halve and slice the onions into strips. Wash, trim and cut the zucchini into narrow strips about 5 cm long.

3. 3.

   Halve the bell peppers, remove seeds, wash and cut them lengthwise into strips.

4. 4.

   Stir cheese, egg and paprika powder into the lukewarm semolina mixture. Season with salt and pepper.

5. 5.

   Dampen a work surface with water. Shape the semolina mixture into a roll about 24 cm long and chill for 10 minutes.

6. 6.

   In another pot bring the remaining vegetable broth to a boil. Add onions and bell peppers, bring to a boil and simmer covered over low heat for about 10 minutes.

7. 7.

   Add zucchini to the paprika vegetable and continue steaming covered over low heat for an additional 4 minutes.

8. 8.

   Slice the semolina roll into 12 pieces. Heat olive oil in a large non-stick pan and fry the cutlets over low heat for about 2 minutes on each side.

9. 9.

   Rinse parsley, shake dry, pluck off leaves, set aside one third, finely chop the rest.

10. 10.

    Fold chopped parsley into the vegetable mixture, season with salt and pepper. Arrange the semolina cutlets over the paprika vegetable and garnish with remaining parsley.