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Ingredients
- ½ bunch fresh parsley thick stems removed, cut in pieces
- 100 g carrot with peel, cut in pieces
- 250 g spelt grains
- 1 garlic clove
- 50 g onions quartered
- 20 g olive oil plus extra for frying
- 300 g water
-
1
vegetable stock paste, homemade (see tip)
or 1 heaped tsp vegetable stock cube (for 0.5 l) crumbled - 150 g stale bread roll torn in pieces
- milk for soaking (approx. 200-250 g)
- 2 medium eggs
- 1 - 2 pinches ground cumin to taste
- ¾ tsp fine sea salt
- ½ tsp ground black pepper
- Nutrition
- per 1 piece
- Calories
- 119.1 kcal / 498.3 kJ
- Protein
- 4.8 g
- Fat
- 3 g
- Carbohydrates
- 19.2 g
- Fiber
- 2.6 g
- Saturated fat
- 0.6 g
- Sodium
- 197.6 mg
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