Recipe: Spelt and lentil fritters with dandelion

Vegetarian and vegan recipes with herbs
November 03, 2009

If you are growing your food, you will understand the joy of walking in your garden or rooftop and harvest fresh leaves, even if the weather get worse every day.

Dandelion and mustardDandelion and black mustard autumn leaves are a bit harder than the spring ones, and it's better to cook them instead of eat them raw in salads.

I stir-fried them, and added to this tasty and healthy fritters mixture.

Spelt and lentil fritters with dandelion

Spelt and lentil fritters with dandelion

1 cup of dandelion and mustard leaves (or spinach if you haven't them)
2 tbsp spelt (farro)
2 tbsp pearl barley
2 tbsp red lentils
2 tbsp yellow lentils
1 green chili pepper, sliced (optional)
2 eggs
100g grated parmesan

Put spelt, pearl barley, red and yellow lentils in 500ml of boiling salted water. Cook for 45-50 minutes, until tender.
Meanwhile stir-fry dandelion and mustard leaves with oil and the green chili for five minutes.
Drain well grains and lentils, add the leaves and mince them with a blender. The mixture should be smooth, but with a bit texture.
Beat the eggs with grated parmesan and add to the vegetables.
Shape into small balls and fry them in oil until golden brown.
Serve with ketchup or tartare sauce.

Nettle and lentils frittersA similar recipe:

Nettle and lentils fritters

This post goes to Weekend Herb Blogging, hosted by Haalo from Cook (almost) anything at least once.

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Author: mangocheeks (URL)

What a interesting combination. May just have to give these a go.

Author: Haalo (URL)

Very unique - I d love to have a taste!

Author: Kalyn (URL)

Very interesting. I haven t ever cooked spelt. I m thinking it s a little bit like farro?

Author: Graziana

Yes I meant farro, I added this translation to the post. I guess you can use different combination of cereals and legumes too.

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