Wheat roasts with carrot-curry sauce

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Directions

1. 1

   Rinse off the wheat grains and soak in approx. 1 litre of water overnight. Boil the wheat together with the soaking water. Stir in 1 tablespoon of stock and cook covered for 40-50 minutes. Peel, wash, halve and cut carrots into small pieces. Peel and finely dice onions. Heat 1 tablespoon of oil.

2. 2

   Sauté half of the onions in it, let it cool down. Drain the wheat grains well and let them cool down a little. Heat 1 tablespoon of oil in a pot. Sauté the remaining onions and carrots in it. Dust with 2 tablespoons of flour and curry and sauté briefly. Deglaze with 1/4 litre water and milk, bring to the boil. Stir in 1 teaspoon of broth and simmer for about 10 minutes. Season carrot sauce with salt and pepper, keep warm. Wash and chop the parsley, except for something to garnish. Mix wheat grains, sesame seeds, 3 tablespoons of flour, steamed onions and egg. Stir in half the parsley.

3. 3

   Stir in 1 teaspoon of broth and simmer for about 10 minutes. Season carrot sauce with salt and pepper, keep warm. Wash and chop the parsley, except for something to garnish. Mix wheat grains, sesame seeds, 3 tablespoons of flour, steamed onions and egg. Stir in half the parsley. Season with salt and pepper. With moistened hands form 8 roastings from it. Heat 3 tablespoons of oil in a large pan. Fry the roasts for 3-4 minutes on each side. Arrange everything. Garnish with the rest of the parsley

4. 4

   Season with salt and pepper. With moistened hands form 8 roastings from it. Heat 3 tablespoons of oil in a large pan. Fry the roasts for 3-4 minutes on each side. Arrange everything. Garnish with the rest of the parsley

5. 5

   Waiting time approx. 12 hours

Nutrition Facts

KCAL
490 kcal

CARBS
59 g

FATS
21 g

PROTEINS
15 g