Summary

Ingredients

• 250 g roats (barley roats or meal)
• 2 medium tomato (s), peeled, pitted
• 1 medium onion (s)
• 1 handful herbs, fresh (basil, parsley, some chives, wild garlic)
• 1 teaspoon flax seeds or sunflower seeds
• 2 tablespoon semolina (durum wheat)
• chili
• salt and pepper
• 2 tablespoon vegetable oil for frying

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Instructions

1. Cut the onion into small cubes and sweat. Then add the barley groats and deglaze with the stock (cook like a risotto until al dente, afterwards it should be a homogeneous, not too runny mixture).
2. Let cool down a little, then add the finely diced tomato flesh, the seeds and the finely chopped herbs and mix.
3. Then season with the spices and add enough durum wheat semolina to form a malleable mass. Shape a tablespoon of the mixture into balls and then fry in a little oil on all sides.
4. A (high-fiber) side dish with meat or fish or simply with a salad to fill you up.