Cheesy Savory Grünkern Patties with Herb Reibekäse

1.Prepare the Grünkern: Rinse the Grünkern under cold water. Combine the Grünkern and vegetable broth (or water) in a medium saucepan. Bring to a boil, then reduce heat, cover, and simmer for 35-40 minutes, or until the kernels are tender and the liquid is absorbed. Drain any excess liquid and allow the Grünkern to cool slightly.

2.Sauté Aromatics: While the Grünkern cools, heat 1 tablespoon of olive oil in a small skillet over medium heat. Add the diced onion and sauté for 5-7 minutes until translucent. Add the minced garlic and cook for 1 minute more until fragrant. Remove from heat.

3.Form the Patties: In a large bowl, combine the cooked Grünkern, sautéed onion and garlic mixture, beaten egg, breadcrumbs, the 50g of grated cheese, chopped parsley, dried marjoram, salt, and pepper. Mix thoroughly until well combined and the mixture holds together. If the mixture is too wet, add a little more breadcrumbs.

4.Shape and Chill: Divide the mixture into 8 equal portions and shape them into thick, round patties (Frikadellen). Place the patties on a plate and refrigerate for at least 15 minutes to help them firm up and prevent crumbling during frying.

5.Fry the Patties: Heat 4 tablespoons of vegetable oil in a large skillet over medium-high heat. Carefully place the chilled patties in the hot oil (working in batches if necessary) and fry for 4-5 minutes per side, until deeply golden brown and crispy.

6.Prepare the Reibekäse: While the patties are frying, mix the 100g of grated cheese, snipped chives, and chopped parsley in a small bowl. Drizzle the melted butter over the cheese mixture and toss lightly to coat.

7.Finish the Dish: Once the patties are cooked, reduce the heat to low. Top each patty generously with the Herb Reibekäse mixture. Cover the skillet and cook for 2-3 minutes, or until the cheese is completely melted and bubbly. Serve immediately.