Grünkerntaler on Fiery Potato Wedges

5 from 3 votes
Prep Time 2 hrs
Cook Time 45 mins
Rest Time 2 hrs 15 mins
Total Time 5 hrs
Course Dinner
Cuisine European
Servings 5 people
Calories 81 kcal


Fiery potato wedges:

  • 7 piece Medium potatoes
  • Salt, sweet paprika, smoked paprika powder
  • Chilli fresh
  • Sunflower oil


  • 100 g Green spelled meal
  • 220 ml Water hot
  • 1 tsp Vegetable broth
  • 1 tbsp Yeast flakes
  • 2 tbsp Oatmeal
  • 2 tbsp Chopped walnuts
  • 1 tsp Salt pepper
  • 1 tsp Smoked paprika powder

Cabbage salad:

  • 1 Pc. Cabbage
  • 1 Pc. Onion
  • 2 Pc. Apples
  • 0,5 Pc. Lemon
  • 2 tbsp Vinegar
  • 2 tbsp Sugar / beet syrup / honey
  • 1 tsp Olive oil
  • Fresh mint
  • Salt pepper


Fiery potato wedges:

  • First cut the potatoes into corners. Then put the corners in the water bath for at least 30 minutes. Drain the water and pat the corners dry.
  • Season the potatoes with the dried herbs. Add sunflower oil. Then the corners come into the oven at around 180 degrees. Cut the fresh chilli into fine pieces. Just before the potatoes are golden brown, brush them with chilli with a brush.


  • Put the green spelled meal in a saucepan with the hot water and the vegetable stock. Simmer on a low setting for about 20 minutes and let the grist swell. The meal should have soaked up almost all of the liquid. If necessary, add water during the cooking process or let the grist sit on the switched off hotplate.
  • Add the yeast flakes, walnuts and the spices and let the mixture cool down lukewarm. Spread the mixture on a baking sheet and cut out with a mold or glass. Heat the oil in a pan and fry the thalers on both sides.

Cabbage salad:

  • Chop the pointed cabbage and onion very finely. Dice the apple. Put everything in a bowl with lemon, vinegar, sugar and olive oil and mix well. Let the lettuce soak for at least 2 hours. Season the salad about 30 minutes before serving with salt and pepper and add mint. Let the lettuce steep again for at least 15 minutes.


Serving: 100gCalories: 81kcalCarbohydrates: 8.9gProtein: 2gFat: 4g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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