Corn-buckwheat patties with peanut sauce + creamed savoy cabbage

Ingredients for 4 servings:

• 100 g buckwheat (0.75 cup)
• 1 ½ cup(s) water
• 3 stalks garlic – green, in small rings
• 1 tsp marjoram, dried
• 200 g corn, ground
• 120 g sheep’s cheese
• 1 pinch(s) of sugar
• salt and pepper
• 2 eggs
• 4 tbsp olive oil
• 4 tbsp sour cream or yogurt
• 8 tsp cranberry compote
• Buckwheat, ground
• 2 eggs
• Salt and pepper, ground
• 80 g peanuts
• 300 ml water
• ½ tsp vegetable broth, granulated
• 2 cm ginger, finely diced
• Nutmeg, freshly grated
• 1 tsp spice mix (Delikata)
• ½ tsp herbal salt
• 4 cl wine, white, dry
• 750 g savoy cabbage
• 30 g butter
• 2 handfuls of leeks, in rings OR 2 onions, finely diced
• ½ tsp sugar
• 250 ml water, possibly more
• ½ tsp vegetable broth, granulated
• 100 ml whipped cream
• salt and pepper
• Nutmeg, freshly grated

Instructions

Working time approx. 1 hour; Total time approx. 1 hour

gluten-free, own recipe

Preparation of the patties: Wash the buckwheat in hot water, add it to boiling water, set aside, when the water is about half visible in the buckwheat, turn off the heat, and let it swell. Mix the ground corn with the garlic greens, marjoram, cheese, sugar and pepper well, add the cooked buckwheat and mix well, knead in the eggs and season with salt. Form into palm-sized, 1.5 cm thick patties. Dip the buckwheat in the beaten egg, then season with salt and pepper, and fry in hot olive oil until golden brown. Makes about 8 pieces. Without breading: Just coat in buckwheat flour and fry in hot olive oil until golden brown. You can also use corn semolina, but it can quickly become bitter and absorbs a lot of fat. Preparation of the sauce: Lightly roast the peanuts and grind them finely. Bring 300 ml water with 0.5 tsp granulated vegetable stock + ginger + Delikata + herb salt to a boil. Remove the pan from the heat, stir in the ground peanuts and the good wine. Savoy cabbage preparation: Heat the butter and sauté the leek in it. Quarter the savoy cabbage, trim the stalks, and cut into fine strips. Heat the fat, sauté the leek and sugar, add the savoy cabbage, and braise briefly. Then deglaze with water and granulated vegetable stock and simmer uncovered in the pan for 10 minutes, stirring occasionally. Season to taste with salt, pepper, and grated nutmeg. If desired, purée the whole thing lightly, add cream, and you’re done. Serve 2 patties per portion with sauce and savoy cabbage. Place a dollop of cranberries on each patty and a dollop of savoy cabbage. Enjoy.