Green spelt frying pan with radish dip

Name: Green spelt frying pan with radish dip
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 2 TEASPOONS Vegetable broth; 250 g Green spelt; 500 g Low-fat curd; 250 g Schmand; 7-10 Tbsp salt, white pepper; 1 collar Radishes; 1-2 Federation Spring onions; 1 medium-sized carrot; 1 medium onion; 1 collar Parsley; 2 eggs , 2-3 tablespoons flour (size M); 2 TABLESPOONS breadcrumbs, 4-5 tablespoons oil

AUTHOR
Benton Mccarty

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

2 TEASPOONS Vegetable broth
250 g Green spelt
500 g Low-fat curd
250 g Schmand
7-10 Tbsp salt, white pepper
1 collar Radishes
1-2 Federation Spring onions
1 medium-sized carrot
1 medium onion
1 collar Parsley
2 eggs , 2-3 tablespoons flour (size M)
2 TABLESPOONS breadcrumbs, 4-5 tablespoons oil

Directions

1
Boil up about 3/4 l water and stir in the stock. Cover the green spelt and let it swell at low heat for about 40 minutes. If necessary, let it drip off. Let cool down
2
Stir curd and sour cream until smooth. Season to taste with salt and pepper. Clean, wash and finely chop the radishes and spring onions. Stir both into the quark
3
Peel, wash and roughly grate the carrot. Peel onion, wash parsley and chop both. Stir eggs, flour, breadcrumbs, carrot, onion and parsley into the green spelt. Seasoning
4
Heat the oil in portions in a frying pan. Fry about 12 small buffers from the mixture. Add the radish quark
5
1 portion of unripe spelt grain roasts provides approx. 9 g of dietary fibre, which is about 1/3 of the daily requirement