Preparation
- Sauté: Finely chop the onion. Sauté it together with the sunflower seeds in butter until translucent. Add the water and Hildegard seasoning, then bring to a boil.
- Swell: Stir in the spelt meal. Cover the pot and let the mixture swell on the lowest heat setting for about 10 minutes.
- Form the patties: Stir in the eggs and season with nutmeg, salt, and fresh herbs. Add the whole grain breadcrumbs until the mass reaches a consistency suitable for forming patties.
- Fry: Heat oil in a pan and fry the patties on both sides until golden brown and crispy.
- Serving tip: These patties taste excellent with a yoghurt-herb dip and fresh leaf salads.
Properties: Savoury, Hearty, High in fibre, Wholesome, Nutritious, Vollkorn
