Grain patties with tomato ragout

Ingredients for 4 people
Grain patties:
300 g dried chickpeas (uncooked)
100 g cooked wheat
5 garlic cloves
1 onion
50 g fresh parsley finely chopped
30 g fresh coriander finely chopped
2 tsp. ground coriander
2 tsp. ground cumin seeds
1 ½ tsp. sea salt
Pepper if needed
Chili if needed
2 heaping tbsp. of cornstarch

Tomato ragout:
400 g tomatoes
3 tbsp. olive oil
½ tbsp. brown sugar
1 garlic clove
80 ml vegetable soup or vegetable stock
Salt
Pepper

Preparation
Grain patties:
One day prior to preparation, place the chickpeas in a large bowl. Add plenty of water (the chickpeas should be covered with at least 7 cm of water. Add more water if needed). Soak for 18-24 hours.
The next day, drain the water, catch the chickpeas in a sieve and, if necessary, pat dry with a paper towel if they are too wet.
Combine the chickpeas with all the other ingredients in a large food processor, e.g. Thermomix, blender or food grinder with a fine disc. If you have a small blender, it is best to work in batches.
Puree the mixture for about 20 seconds, then scrape down the sides of the food processor and puree again. Repeat this process a few times until everything is well mixed but not mushy.
Refrigerate the grain patty mixture for about 45-60 minutes or longer.
Using an ice cream scoop, measure out the mixture and shape into a ball (or patty/slice, if desired) with your hands. Repeat this step with the entire mixture.
Finally, deep fry in the deep fryer at about 160° C.

Pan preparation:
Fill a large frying pan with a little oil and then heat. If using this method, it is best to form the mixture into small patties. Carefully place the patties in the oil and fry on both sides. Let rest on paper towels to soak up excess oil.

Tomato ragout:
Wash tomatoes and cut into large cubes.
Peel and finely chop the onion.
Peel and finely chop the garlic.
Lightly caramelise the brown sugar in a pot with olive oil and add the garlic and onion.
Next, add the diced tomatoes and fry briefly.
Add vegetable soup and steam until the desired consistency is achieved.
Lastly, season with salt, pepper and spices to taste.

Spread the tomato ragout on plates, arrange the vegetable patties on top.

Recipe: Roland König, Moritz Organic Restaurant

Tip
Serve with coleslaw, fresh herbs and roasted bread cubes.