Summary

Ingredients

• 300 g reen spelled, crushed
• olive oil
• 650 ml water
• 1 teaspoon vegetable stock, instant
• 1 onion (s)
• 2 egg (s), or as required
• 1 tablespoon mustard, medium hot
• breadcrumbs
• salt and pepper

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Instructions

1. Roast the meal and onions in 1 tablespoon of olive oil until it starts to smell. Then add water and broth, bring to the boil, remove from the plate and let it soak. At least until the mass is no longer hot. Then the mustard and first of all 2 eggs. Mix well with a large spoon and then add a few tablespoons of breadcrumbs, not so much at once, it should be a homogeneous mass, similar to meatballs, from which you can then easily shape patties. If too sticky add more breadcrumbs, if too dry add an egg. Season to taste with salt and pepper. Then shape patties that are not too large (otherwise they will fall apart) and fry them brown on both sides in a pan with hot olive oil.
2. I often make them with potato gratin or we eat them in small flatbreads with tomato, cucumber, lettuce and yoghurt Knofi sauce and the children with ketchup. They also taste cold and can be kept in the refrigerator for 2-3 days, if there are any left over, which almost never happens with us. They are also often made in the children`s shop and everyone loves them!