Cereal Patties with Mushroom Sauce from Rosinenkind
by Editorial Staff
Summary
| Prep Time | 35 mins |
| Total Time | 2 hrs 35 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 100 g rain (6 - rain mixture), medium-fine round
- 100 ml vegetable stock
- 1 egg (s), beaten, or 2 egg yolks
- 1 tablespoon oil
- 1 teaspoon sesame seeds
- 1 teaspoon soy sauce
- 50 g cheese, rated
- 1 teaspoon herbs, fresh, chopped
- Herbal salt, pepper and clover
For the sauce:
- 50 g leek, the white, finely chopped
- 1 small onion (s), finely chopped
- 1 clove garlic, finely chopped
- 100 g mushrooms, finely sliced
- 50 ml vegetable stock
- 20 g wheat, finely round
- 2 tablespoon butter
- Herbal salt and pepper
- Lemon juice
- Parsley, chopped
Print Recipe
Pin Recipe Instructions
- For the grain patties, bring the vegetable stock to the boil, add the grain, stirring constantly. Add the remaining ingredients and mix in. Turn off the hotplate and let it soak for at least 2 hours.
- Then shape small meatballs and fry them golden yellow on both sides in a pan. The consistency is crispy on the outside and soft on the inside.
- For the mushroom sauce, sauté the leek, onion and garlic in the vegetable stock for about 5 minutes. Add the mushroom slices and the wheat and simmer gently for about 5 minutes. Add the butter, sour cream and a few drops of lemon juice, do not boil any more.
- Season with salt and pepper and sprinkle with parsley and serve with the patties. Brown rice and vegetables, e.g. broccoli, go well with this.
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