for 4 person

Bread

200 g	day-old bread, cut into approx. 1 cm cubes
1 dl	milk

Vegetable mixture

1 tbsp	butter
1	garlic clove, finely chopped
600 g	kohlrabi, coarsely grated
100 g	leek, cut into thin rings
1 tsp	caraway seeds
¾ tsp	salt
a little	pepper

Patties

2	eggs, beaten
¼ bunch	thyme, leaves torn off

Frying

clarified butter for frying

Creamy morel sauce

1 tbsp	butter
1	shallot, finely chopped
70 g	fresh morels, washed, drained, halved
2 dl	single cream for sauces
1 dl	porcini stock
¼ bunch	thyme, leaves torn off
	salt and pepper to taste

How it's done

Bread

Place the bread in a bowl, add the milk, mix and set aside.

Vegetable mixture

Heat the butter in a pan. Briefly sauté the garlic, add the kohlrabi and leek, continue to cook for approx. 5 mins. Season the vegetables, add to the bowl containing the bread, allow to cool slightly.

Patties

Add the eggs and thyme to the mixture, mix well by hand, cover and leave to infuse for approx. 15 mins. Divide the mixture into 12 compact patties of equal size.

Frying

Preheat the oven to 60 °C, warm the platter and plates. Heat the clarified butter in a non-stick frying pan. Fry the patties in batches for approx. 3 mins. on each side until golden brown. Remove, keep warm.

Creamy morel sauce

Heat the butter in a pan. Briefly sauté the shallot, add the morels and cook for approx. 5 mins. Pour in the single cream and stock, bring to the boil, reduce the heat, simmer for approx. 5 mins., add the thyme, season. Serve the patties with the creamy morel sauce.

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