Green spelt and zucchini patties with tomato sauce

Ingredients for 6 servings:

• 200 g green spelt
• 4 egg yolks
• 100 g chickpea flour
• 1 small zucchini
• 1 bell pepper(s), red
• 1 bunch of parsley
• 500 g tomatoes, pureed
• 1 tbsp tomato paste
• 1 tbsp paprika paste
• 2 tbsp basil, frozen
• 1 clove(s) garlic
• 2 small onions
• e.g. cumin
• n. B. Broth powder, organic
• n. B. Salt
• e.g. cayenne pepper
• e.g. nutmeg, freshly grated
• n. B. Vegetable oil for frying

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 30 minutes

alkaline and vegetarian

To make the patties, bring the green spelt to a boil with a little stock and simmer on low heat for at least 30 minutes. Once the green spelt is ready, drain it and let it cool. Coarsely grate the zucchini and then sprinkle with salt. Let it stand for a few minutes to draw out the water. Then place the grated zucchini in a clean tea towel and squeeze the water out of the vegetables. Chop the parsley. Finely dice the bell pepper and an onion and mix with the green spelt, egg yolk and zucchini. Knead the mixture well with your hands and gradually add the chickpea flour. You may need more or less. The batter should not be too runny, if possible. Now add salt, cayenne pepper, nutmeg and cumin to taste. Heat the vegetable oil in a pan. Form patties from the batter and fry on both sides until nicely browned and crispy. For the sauce, finely chop an onion and garlic and sauté in a little vegetable oil in a pan. Add the tomato and bell pepper paste and fry briefly. Top with the passata and add the basil. Season the sauce to taste.