Young Carrots with Sprouted Wheat Patties

Ingredients

• 220 g sprouted wheat groats
• 500 ml hot vegetable broth
• 500 g bunch of carrots (with bright greens)
• 1 handful dandelion
• 1 clove garlic
• 2 shallots
• 3 tbsp olive oil
• 1 sprig chervil
• 1 sprig parsley
• Salt
• Pepper
• 2 Eggs
• 2 tbsp whole grain breadcrumbs (15 g each)
• 2 tsp mustard
• 0.5 tsp sweet paprika
• 2 tbsp butter (15 g each)
• 1 tbsp honey
• 1 tbsp Lemon Juice
• a pinch cayenne pepper

Instructions

1. 1.

   Cook the sprouted wheat groats in the broth for about 20 minutes over medium heat until tender. Let cool slightly and transfer to a bowl.

2. 2.

   While the groats cook, peel the carrots, leaving some greens intact. Wash half of the carrot greens with dandelion, dry, and chop. Peel the carrots and cut them lengthwise if desired.

3. 3.

   Peel and mince the garlic and shallots. Heat 1 tbsp olive oil in a pan, then sauté the garlic and shallots for 3 minutes over medium heat. Rinse, dry, and chop the herbs.

4. 4.

   Combine the herbs with the garlic‑shallot mix, a pinch of salt and pepper, eggs, breadcrumbs, mustard, and paprika, then fold into the groats. Shape the mixture into eight patties.

5. 5.

   Pan‑fry the patties in a large non‑stick pan over medium heat for 3–4 minutes per side until golden brown.

6. 6.

   In another pan melt butter, add carrots and honey, season with salt and pepper, pour in about 50 ml water, and cook for 6–7 minutes over medium heat until tender yet crisp. Finish with lemon juice and cayenne pepper.

7. 7.

   Serve the patties and carrots on plates, sprinkled with dandelion and carrot greens.