Nut-carrot patties from the chicken roaster

➊ Mix the wheat and rye flour, salt and spices well in a bowl with a whisk. Add the yeast, rye sourdough and honey to the mixing bowl and dissolve well with 100 ml of warm water.

➋ Now put the flour mixture into the mixing bowl, add 350 ml of water and the sour milk or curdled milk. Prepare a smooth yeast dough. Mix for 1 minute and knead for 3 minutes until the ingredients are well combined. Let the dough rest for 30 minutes.

➌ In the meantime, coarsely grate the carrots and prepare the walnuts. Work both into the relaxed dough and leave to rest for another 15 minutes. Divide the dough into 16 pieces, knead and shape into the desired shape - I like to make small rolls out of the dough, which I then place in the chicken roaster (alternatively use a tray that fits the grill) and let them rest for another 30 minutes. Cut a pattern into the dough shortly before grilling. It is important to make a small cut on the side so that the beautiful pattern on the surface does not crack too much.

➍ Prepare the grill for indirect grilling and preheat to 230 °C. Open the grill quickly and place the chicken roaster or tray - if available - on the raised grille, otherwise on the grill grate. Close the grill quickly so that not too much heat is lost. This way you use the top heat of the grill and the dough pieces are perfectly browned. After 15-20 minutes, depending on the outside temperature and the grill, the patties are ready and have a core temperature of 96 °C. Now they are the perfect addition to the BBQ.

Jenny's TIP: "I like to roast the 20 grams of spices briefly before using them. This enhances the flavor even more. Depending on your taste, you can stir them into the flour whole or grated."