Vegetable Patties with Herb Sauce
- 1 onion
- 125 grams carrots
- 1 tablespoon butter
- 3 tablespoons coarsely chopped Hazelnuts
- 180 grams Whole spelt seeds
- 500 milliliters Vegetable broth
- 250 grams button Mushroom
- marjoram (2 branches)
- thyme (2 branches)
- 3 tablespoons Corn oil
- 100 grams Whipped cream
- 1 teaspoon ground dried rosemary
- 2 tablespoons breadcrumbs
Peel onion and chop finely. Peel carrots and finely grate. Saute onions in hot butter until soft. Add grated carrots and nuts. Cook for 3 minutes.
Add crushed seeds and pour in 500 ml (approximately 2 cups) broth. Bring to a boil white stirring. Stir over low heat until a firm paste forms. Place aside and let rest for 30 minutes.
For the herb sauce, rinse mushrooms and cut into slices. Rinse marjoram and thyme. Shake dry and pluck off leaves.
Heat 1 tablespoon oil in a pan and saute mushrooms over high heat while stirring. Add cream, marjoram, thyme and rosemary. Boil slightly over high heat.
Using wet hands, form 4 patties from vegetable mixture and coat in breadcrumbs. Heat remaining oil in a pan and cook patties until golden brown over medium heat. Serve with herb sauce.