Vegetable-spelt patties with coconut-carrot-ginger sauce

Immanuel.Kocht - vegan & vegetarian with Lutz Fohgrub

Vegetable-spelt patties with coconut-carrot-ginger sauce

The patties and the fruity carrot sauce are vegan and easy to prepare. The dish serves four.

The Health Factor:

Whole-grain spelt is rich in minerals and fiber. The high fiber content also makes this dish pleasantly filling, and gives your digestive system a boost.

Allergy sufferers please note: Contains gluten and celeriac

Ingredients for the vegetable-spelt patty:

150 g whole-grain spelt flakes

200 ml vegetable broth

120 g carrots

120 g celeriac

100 g leeks

150 ml rapeseed oil

½ bunch fresh parsley

1 clove garlic

½ tsp. ground dried thyme

½ tsp. dried marjoram

salt

nutmeg

freshly ground black pepper

Ingredients for the sauce:

1 onion

160 g carrots

200 ml coconut milk

1 tbsp. virgin olive oil

20 g fresh ginger

1 stalk lemon grass

1 pinch unrefined cane sugar

salt

To prepare:

To prepare the patties: peel the carrots, chop into strips, and then dice. Peel the celeriac and dice. Slice leeks into thin rounds. Put rapeseed oil and vegetable broth in a pot. Add 2/3 of the spelt flakes and bring to a boil, stirring, until an even mixture forms that adheres to the spoon. Allow the spelt mixture to cool. Wash the parsley and shake dry, then chop finely. Add the parsley, diced carrots and celeriac, and leek rounds to the slightly cooled-off spelt mixture. Season with garlic, thyme and marjoram. Lightly season with salt, and add nutmeg and freshly ground black pepper to taste. Stir the mixture until ingredients are thoroughly mixed.

To prepare the sauce: peel and dice the onion and garlic. Peel and dice the carrots. Heat olive oil in pot over medium heat. Sauté the diced onion until translucent. Add the diced carrots, salt lightly, and then sauté for about two minutes. Then add coconut milk and diced ginger. Bruise the lemongrass stalk with the back of a knife to release its flavor, and then add to the pot. Cook over low heat until the carrots are soft. Remove the lemongrass and puree the carrot sauce with a hand-held immersion blender. If desired, add a pinch of unrefined cane sugar.

With moist hands, form the spelt mixture into patties and drench with the remaining spelt flakes. Heat rapeseed oil in a pan, and fry the vegetable-spelt patties on both sides over medium heat until browned. Allow excess oil to drain onto paper towels. Serve with the carrot sauce.