Basic Recipe Cereal Patty

Medium coarsely grind the grain and sieve it, put the floury part aside. Chop or grate the vegetables, sauté in a little oil, season with thyme, salt, marjoram and pepper. Add the groats and sauté, deglaze with about half of the water and simmer on a low heat for 5 to 10 minutes, stirring. Add the rest of the water little by little until it becomes a thick paste. Add a little of the sifted flour as needed and bring the porridge to a boil repeatedly. Fold the pre-steamed vegetables into the cereal mixture. Chop the onions and add them to the mixture together with the parsley. If you like, you can also add the minced garlic. The frying mixture should form well, if necessary add a little breadcrumbs. Shape the patties and either bake them in the oven at 180 °C on a well-greased tray for about 45 minutes or roast them in a frying pan, turning them from time to time. This cereal fritter is also excellent for stuffing vegetables, e.g. peppers.

Preparation in about 80 min.

Tip: Zucchini is a type of squash and therefore low in calories, rich in vitamins and easy to digest – just the thing for a light meal!

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