Green spelt bratling with radish dip

Name: Green spelt bratling with radish dip
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 250 g Green spelt; 1/8 l Vegetable broth (instant); 1 Carrot; 1 Onion; 1 collar Parsley; 2 Eggs; 2-3 TABLESPOONS Flour; 2 TABLESPOONS Breadcrumbs; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 500 g Low-fat curd; 250 g Schmand; 1 large bunch of radishes; 2 Spring onions; 4 TABLESPOONS Oil

AUTHOR
Pat Ware

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

250 g Green spelt
1/8 l Vegetable broth (instant)
1 Carrot
1 Onion
1 collar Parsley
2 Eggs
2-3 TABLESPOONS Flour
2 TABLESPOONS Breadcrumbs
7-10 Tbsp Salt
7-10 Tbsp Pepper
500 g Low-fat curd
250 g Schmand
1 large bunch of radishes
2 Spring onions
4 TABLESPOONS Oil

Directions

1
Soak the green spelt in 1/2 litre water overnight. Bring the unripe spelt grain, water and stock to the boil, cover and cook for 30-40 minutes. Stir from time to time until the liquid has boiled over. Let the green spelt cool down. Peel and roughly grate the carrot.
2
Peel and finely chop the onion. Wash and chop parsley. Stir onion, parsley, eggs, flour and breadcrumbs into the green spelt. Season with salt and pepper. Mix curd and sour cream. Season with salt and pepper. Clean and wash the radishes and, except for 2, cut them into fine sticks. Clean and wash spring onions and cut into fine rings. Stir the radishes and spring onions into the quark. Heat the oil in portions in a pan.
3
Clean and wash the radishes and, except for 2, cut them into fine sticks. Clean and wash spring onions and cut into fine rings. Stir the radishes and spring onions into the quark. Heat the oil in portions in a pan. Fry 12 small green spelt roasts from the dough. Arrange the radish quark with the roastings on a plate. Serve garnished with radishes