Couscous and carrot patties with wild garlic sauce

Ingredients for 3 servings:

• 100 ml vegetable stock
• 50 g couscous
• 100 g carrot(s)
• 1 onion(s), red
• 1 egg(s)
• e.g. salt and pepper
• 20 wild garlic leaves, fresh
• Clarified butter
• 20 g butter
• ½ tbsp wheat flour type 550
• 100 ml milk
• e.g. salt and pepper
• some sugar
• 20 wild garlic leaves, fresh
• Water

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 45 minutes

Bring the vegetable stock to a boil, stir in the couscous, close the lid, and let the couscous swell for 5-7 minutes. Peel the carrots and onion. Finely grate the carrots and dice the onion. Finely chop the wild garlic leaves and mix everything together with an egg. Add the cooked couscous and season the mixture with salt and pepper. Heat the clarified butter in a pan. Drop the batter into the pan a spoonful at a time, flatten slightly, and fry slowly on both sides until light brown. Place in a slightly preheated oven to keep warm. For the sauce, chop the wild garlic. Melt the butter in a saucepan, add the flour, and make a light roux. Pour in the milk and mix well to avoid lumps. Season with salt, pepper, and a little sugar, if desired. Add enough water until the desired consistency is reached. Then stir in the chopped wild garlic. Serve the patties and sauce on warmed plates.