Herb cakes with tomato chutney

Ingredients for 4 servings:

• 800 ml soy milk (soy drink) or oat milk
• 1 pinch of salt
• 1 pinch(s) nutmeg
• 80 g semolina
• 4 tbsp herbs, fresh
• 80 g sunflower seeds, ground, roasted if desired
• 2 tbsp flowers
• 200 g fleshy tomatoes
• 50 ml vinegar
• 1 tsp mustard seeds
• 1 pinch of salt
• 50 g raw cane sugar
• 1 onion(s), chopped
• 1 garlic clove(s), chopped
• 3 sprigs of parsley
• 1 pinch of chili powder

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 50 minutes

vegan, simple, healthy and pretty

Bring the milk to a boil with the salt and nutmeg. Gradually add the semolina and cook for 5 minutes, stirring constantly. Stir in the pureed herbs and sunflower seeds, and ladle the hot mixture into small molds. Allow the cakes to cool in the molds and then turn out onto small plates. If you like them crispy, bake them in a preheated oven at 190°C for about 15 minutes. Serve the cakes decorated with flowers and served with the chutney. To make the chutney, simply cook the tomatoes, vinegar, mustard seeds, salt, sugar, onion, garlic clove, parsley, and chili powder (if desired) over medium heat for about 35 minutes, until the sauce thickens. The chutney will keep hot for up to a year if stored in clean, tightly sealed jars.