Peel the onion, dice finely, sauté in oil, deglaze with the vegetable stock. Add the semolina to the boiling broth while stirring and bring to the boil. Remove from heat and cover and let soak for 20 minutes.
In the meantime, wash the wild garlic, spin dry, remove the stalks and cut the leaves into fine strips. Puree approx. 50 g of it together with the eggs (mixer or star knife of the hand mixer), mix into the green spelled mass, as well as the wild garlic strips. Season to taste with salt and pepper. Shape the patties with moistened hands and fry them on both sides in hot oil until crispy.
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