What is green spelt?
Green spelt is half-ripe harvested spelt. It was discovered many decades ago out of necessity. After heavy storms and impending hunger, the half-ripe spelt was harvested and dried. At that time, the resulting green spelt was mainly used as a side dish in soups. Even now the unripe harvested spelt, which is still soft and juicy, is still dried and roasted. Thus the grains become grindable. Through this process the green spelt gets its specific color and its special aroma.
Green spelt can be processed into grain, grist, semolina, flakes or flour. The nutritional value is much higher than that of wheat flour, since green spelt has a much higher proportion of protein, amino acids, minerals and silicic acid than other common grains.
Green Spelt Patties
- 2 cups vegetable stock
- 1 cup green spelt coarsely ground
- 1 onion large
- 2 cloves garlic
- 1 bunch parsley fresh
- 2 egg substitute see below
- salt and pepper
- Boil vegetable stock in a pot and stir in the green spelt meal thoroughly.
- Turnoff the stove, leave the pot on the warm cooking plate, put the lid on the potand let it swell for about 30 minutes.
- Remove the lid and let cool.
- Cut onion and garlic into small pieces, chop parsley. Add to the green spelt mass together with the egg substitute and knead well.Tip: The best way is to use your hands, just wash them thoroughly before you start. Ideally, form the patties immediately after kneading and place them on a plate.
- Heat the oil in a pan and fry the patties on both sides until golden brown at medium heat.
Egg substitute possibilities
- Buy ready-to-use egg substitutepowder made from corn and lupine flour.
- DIY: Mix two tablespoons of milled linseed with three tablespoons of water and let sit for 5 minutes.
- DIY: a teaspoon of locust bean gum and 3 tablespoons of water, add directly to the other ingredients, no mixing beforehand necessary
- Add 1 Tbsp of soy meal + 1 Tbsp. of water per required egg