Green spelt vegetable patties with plum and ginger sauce

Ingredients for 4 servings:

• 300 g root vegetables (onion, carrot, celeriac, parsley root, parsnip), finely diced
• 2 tbsp oil
• 150 g green spelt, coarsely ground
• 300 ml vegetable stock
• 1 bay leaf
• 2 tbsp soy flour
• 4 tbsp water
• salt and pepper
• nutmeg
• ½ onion(s), finely diced
• 500 g plums (frozen), quartered
• 30 g ginger, finely chopped
• 1 tbsp oil
• 1 clove(s)
• 2 tbsp port wine
• 1 tbsp maple syrup
• salt and pepper

Instructions

Working time approx. 30 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour 20 minutes

vegan

Sauté the root vegetables in oil. Add a little vegetable stock, cover, and cook until al dente. Bring the green spelt, vegetable stock, and bay leaf to a boil and simmer for 5 minutes, then let it swell for about 30 minutes. Season with salt, pepper, and nutmeg. Remove the bay leaf. Mix the green spelt and vegetables. Mix the soy flour with water and stir into the mixture. Form patties and fry in hot oil on both sides. For the sauce, sauté the onion in oil. Add the plums and sweat briefly. Add the ginger, clove, port wine, and maple syrup, cover, and simmer for 5 minutes. Remove the clove and puree. Season to taste and heat briefly. Serve with the patties.