This mix of vegetables for the patties tastes amazing, but you can also adjust the quantities and types of veggies to suit your needs – I often make these to turn the various leftovers that I have into a delicious new meal. Have fun experimenting!
I served these in a traditional German way, with ‘Rotkraut’ (ie basically the fancier Christmassy version of Sauerkraut) and Potato/Carrot/Parsnip mash, but they’d also be awesome on a burger bun.
Green Spelt-Walnut Patties
- 200ml Vegetable Stock
- 100g Green spelt, coarsely ground
- 1 medium Onion
- 1 Garlic Clove
- 1 Carrot
- 1/2 Zucchini
- 50g Pumpkin (frozen and thawed)
- 50g Mushrooms
- 50g Walnuts
- 1/2 bunch Parsley
- I TBSP Mustard
- 3 TBSP Whole grain Spelt or Buckwheat Flour
- 3 TBSP Rapeseed oil (or other oil of choice), to cook (optional)
- Salt and pepper, to taste
1. Bring the vegetable stock to a boil in a pot and stir in the coarsely ground green spelt.
2. Turn the heat down to low and let the green spelt absorb the water, about 20 minutes. Then remove from heat and let it cool.
3. Meanwhile, chop the onion and garlic clove up small. Wash the Parsley and chop up small, too. Combine them in a bowl.
4. Grate the carrot and zucchini on the smallest setting, mash the thawed pumpkin with a fork (or just chop up as small as possible).
5. Chop up the walnuts, leaving fairly big chunks, and add them (along with all the vegetables to the bowl with onion, garlic and parsley).
6. Add the veggie-walnut mix in to the cooked green spelt, and season with the mustard, paprika, salt and pepper. Add in the whole grain spelt or buckwheat flour, and stir everything to combine.
7. With a handheld blender, blend the mixture briefly, just until a ‘dough’ is formed (Don’t blend it too much, or the dough won’t be firm enough to form patties!).
8. Heat up oil in a pan over medium heat (or skip this step and just use a non-stick pan), and make little patties out of the dough.
9. Cook the patties in the pan until they turn a golden-brown, then flip and repeat with the rest of the dough.
Photo: Rebecca Botello