Summary

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

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Instructions

1. Bring 100 ml vegetable stock to a boil over medium-high heat. Add 100 g grain, stirring constantly. Add 1 beaten egg (or 2 egg yolks), 1 tablespoon oil, 1 teaspoon sesame seeds, 1 teaspoon soy sauce, 50 g grated cheese, 1 teaspoon fresh chopped herbs, herbal salt, and pepper. Mix well. Turn off the heat and let soak for 2 hours.
2. Shape the grain mixture into small patties. Heat oil in a pan over medium-high heat. Fry the patties for 3-4 minutes per side until golden brown with a crispy exterior and soft center.
3. For the mushroom sauce: sauté diced leek, diced onion, and minced garlic in vegetable stock over medium heat for 5 minutes. Add sliced mushrooms and roughly chopped wheat. Simmer over medium-low heat for 5 minutes. Stir in butter, sour cream, and a few drops of lemon juice. Keep the heat low and do not boil.
4. Season the sauce with salt and pepper. Sprinkle with chopped fresh parsley. Serve the patties with the mushroom sauce alongside brown rice and steamed broccoli.