Green spelt patties with almonds

Ingredients for 3 servings:

• 400 ml vegetable stock
• 150 g green spelt, crushed
• 1 onion(s)
• 1 bunch of parsley
• 1 bunch of basil
• 100 g mushrooms
• 40 g almonds, chopped
• 6 tsp olive oil
• 1 egg(s)
• 1 tbsp Parmesan, freshly grated
• salt and pepper

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

Bring the stock to a boil, then simmer the grits over low heat for 5 minutes, stirring occasionally. Remove from the heat, cover, and let stand for 20 minutes. Green spelt has a strange seaweed-like smell, but you can’t taste it when eating it; it tastes very spicy. Meanwhile, peel the onion, wash the parsley and basil, and finely chop the leaves. Wash, trim, and finely dice the mushrooms. Heat a pan and toast the almonds until golden brown; remove from the pan and set aside. Heat 2 teaspoons of oil in the pan and fry the onion for 2 minutes over medium heat until translucent. Stir in the mushrooms, sauté for 3 minutes, and let cool. Mix the almonds, parsley, basil, salt, pepper, egg, and cheese into the green spelt batter. Bake 16 patties in two batches: heat 2 teaspoons of oil over medium heat and cook the patties for 2-3 minutes on each side. Variations: Bulgur patties: Use bulgur wheat instead of green spelt, and 50g arugula instead of herbs. Vegetable patties: Use 50g each of zucchini, carrots, and apple instead of mushrooms; mix all finely grated into the batter.