Grünkernbratlinge (Green Spelt Patties)

• Garlic1 clove garlic
• Parsley2 tbsp chopped parsley
• Carrot1 small carrot
• Marjoram1/2 tsp dried marjoram
• Green spelt200g cooked green spelt (Grünkern)
• Onion1 medium onion
• Egg1 egg
• Breadcrumb3-4 tbsp breadcrumbs
• Vegetable oil2-3 tbsp vegetable oil (for frying)
• Saltsalt to taste
• Pepperblack pepper to taste

How to Make It

• 1

  You need 200 g cooked Grünkern. If starting from dry Grünkern, simmer 90 g dry green spelt in 270 ml water for 25 minutes until tender and the water is absorbed (this gives 200 g cooked). Drain very well and let it cool slightly. Finely chop 1 medium onion, grate 1 small carrot, and mince 1 clove garlic.

• 2

  Pulse the cooled cooked Grünkern briefly in a food processor (or mash it with a potato masher) until coarsely ground and slightly sticky. In a large bowl, combine it with the chopped onion, grated carrot, minced garlic, 1 egg, 3-4 tbsp breadcrumbs, 2 tbsp chopped parsley, and 1/2 tsp dried marjoram. Mix well with your hands until everything is thoroughly incorporated.

• 3

  Season the mixture generously with salt and black pepper to taste. It's important to taste and adjust the seasoning here, as the flavor needs to be vibrant. A good trick is to fry a tiny test patty to check the seasoning.

• 4

  Form the Grünkern mixture into approximately 8-10 flat patties, each about 1.5 cm (0.6 inches) thick and 6-7 cm (2.4-2.8 inches) in diameter. Ensure they are compact so they don't fall apart during frying.

• 5

  Heat 2-3 tbsp vegetable oil in a large non-stick frying pan over medium heat. Once the oil is hot and shimmering, carefully place the patties in the pan, ensuring they don't touch each other. Fry in batches if necessary.

• 6

  Fry the Grünkernbratlinge for 4-5 minutes on each side until they are beautifully golden brown and have a crispy crust. The inside should be tender and moist. Adjust the heat as needed to prevent burning while ensuring they cook through.

• 7

  Once cooked, remove the patties from the pan and place them on a plate lined with paper towels to absorb any excess oil. Keep them warm while you fry the remaining batches.

• 8

  Serve the Grünkernbratlinge immediately. They pair wonderfully with a fresh green salad, a creamy quark dip, or a light mushroom sauce. Enjoy this wholesome, satisfying German vegetarian delight!