"Grünkern" is nothing more than green spelt that is harvested when it is nearly, but not fully ripe. The green spelt harvest has been documented since the 17th century in Germany. This was born out of necessity, as one wanted to prevent a crop failure threatened by bad weather. First of all, the green spelt must be mechanically freed from its husk. Then it is kilned and roasted by indirect heat on grids, turning it several times. In this way it gets its fine smoked roasted aroma, which is ideal as a meat substitute, soup insert, in casseroles, salads or, as here, as a patty. Not only does it taste good, it is also extremely healthy. Green spelt is rich in minerals and vitamins and, thanks to its high protein content, is an ideal source of protein.
2 onions
2 cloves of garlic
2 leeks
400 grams of coarsly ground green spelt
800 millilitres of vegetable broth
About 4 tablespoons vegetable oil
4 eggs
1 teaspoon of curry powder
Salt
Pepper
1. Finely chop the onions and garlic.
2. Cut the leeks into fine rings.
3. Cook everything in a little oil in a saucepan until soft. Let the coarsly ground green spelt trickle in and sauté briefly.
4. Pour in the vegetable stock, bring to the boil and simmer for a while whist stirring, until most of the water has evaporated.
5. Take the pot off the stove and let the green spelt mixture soak well.
6. Mix the green spelt pulp, the eggs and the spices in a bowl. Shape the mixture into about 20 small patties and fry them in the pan with the remaining oil on both sides for a few minutes until crispy brown.
Tip: The green-spelt patties taste great with a fresh salad, with jacket potatoes, mashed potatoes or just plain.
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