Classic Grünkern Patties with Emmental

1.Bring the vegetable broth to a boil in a medium saucepan, add the cracked Grünkern, reduce heat to low, and simmer covered for 20 minutes until the liquid is absorbed and the grain is tender.

2.Remove the saucepan from the heat and let the Grünkern cool slightly for 10 minutes.

3.In a small skillet, sauté the diced onion and minced garlic in a teaspoon of oil until soft and translucent, then set aside to cool.

4.In a large mixing bowl, combine the cooked Grünkern, sautéed onion mixture, egg, breadcrumbs, parsley, marjoram, salt, and pepper, mixing until a firm, moldable dough forms.

5.Divide the mixture into 6 equal portions, flatten each in your palm, place a few cubes of Emmental cheese in the center, and fold the mixture over to seal the cheese inside, shaping into a round patty.

6.Heat the remaining oil in a large non-stick skillet over medium heat.

7.Fry the patties for 4-5 minutes per side until they are golden brown and crispy on the outside, ensuring the cheese inside is melted and warm.