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Mugwort and hazelnut patties

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Ingredients for 4 servings:

  • 150 g hazelnuts
  • 50 g seeds, e.g. sesame, pumpkin seeds, linseed
  • 1 handful of flowers (mugwort flowers)
  • 2 eggs
  • 60 g tomato paste
  • 1 large onion(s)
  • 1 white roll
  • 1 tsp broth, organic
  • 1 pinch(s) of pepper
  • ½ tsp thyme
  • some marjoram, optional

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 35 minutes

vegetarian, simple, delicious, hearty

Finely chop the mugwort and onions. Finely chop the hazelnuts in a food processor; it’s okay to add a few larger pieces of the other nuts. Cut the bread roll into small cubes. Mix all ingredients well and season to taste. With moistened hands, form the patties and fry in plenty of oil over medium heat until golden brown. Serve with boiled potatoes and salad or mixed vegetables.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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