First cut the potatoes into corners. Then put the corners in the water bath for at least 30 minutes. Drain the water and pat the corners dry.

Season the potatoes with the dried herbs. Add sunflower oil. Then the corners come into the oven at around 180 degrees. Cut the fresh chilli into fine pieces. Just before the potatoes are golden brown, brush them with chilli with a brush.

Put the green spelled meal in a saucepan with the hot water and the vegetable stock. Simmer on a low setting for about 20 minutes and let the grist swell. The meal should have soaked up almost all of the liquid. If necessary, add water during the cooking process or let the grist sit on the switched off hotplate.

Add the yeast flakes, walnuts and the spices and let the mixture cool down lukewarm. Spread the mixture on a baking sheet and cut out with a mold or glass. Heat the oil in a pan and fry the thalers on both sides.

Chop the pointed cabbage and onion very finely. Dice the apple. Put everything in a bowl with lemon, vinegar, sugar and olive oil and mix well. Let the lettuce soak for at least 2 hours. Season the salad about 30 minutes before serving with salt and pepper and add mint. Let the lettuce steep again for at least 15 minutes.