Bring the water with the vegetable stock to a boil and then pour in the semolina while stirring. Keep stirring until a thick paste is formed.

Mix the semolina with * the leftover spinach, nuts, chickpea flour and egg.

Heat the fat in a pan. Put a small pile in the pan with a tablespoon, press them apart and let them brown slowly on both sides.

Place on a paper towel so that the excess fat can be absorbed.

Serve with the desired side dish - here it was a simple beetroot salad. The amounts given above resulted in 8 patties.

The patties - you can of course also bake them from other vegetable scraps - are very suitable for freezing.

* Link to spice mixes: Granulated vegetable broth