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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 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.

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Spelt and lentil fritters

Ingredients
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
salt

Directions
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.

Links:
A similar recipe: Kamut Kebabs with Coriander

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

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