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🍳 Crispy grain fritters on tofu sandwiches

495 kcal · 30 min · 4 servings

Ingredients

• 1 slice toast bread
• 6 tbsp cracked green spelt
• 300 ml vegetable broth
• 2 bunches spring onions
• 1 bunch parsley
• 6 tbsp cracked spelt
• 2 tbsp butter
• 2 eggs
• 2 tbsp sunflower oil
• 100 g silken tofu
• 5 tbsp crème fraîche
• 2 tomatoes
• 2 tbsp bean sprouts
• some leaves iceberg lettuce
• 8 slices whole wheat sandwich bread
• salt
• black pepper
• cayenne pepper

Instructions

1. 1. Cut the toast bread into small cubes.
2. 2. Pour some lukewarm water over the bread cubes.
3. 3. Add the groats (cracked green wheat) to the broth.
4. 4. Let the groats cook over low heat with the lid on for 10 minutes.
5. 5. Wash the spring onions thoroughly.
6. 6. Trim the ends of the spring onions.
7. 7. Chop the spring onions into small pieces.
8. 8. Wash the parsley.
9. 9. Dry the parsley well.
10. 10. Chop the parsley leaves finely.
11. 11. Add the cracked spelt to the groats in the pot.
12. 12. Let the grain mixture swell (absorb liquid) for 15 minutes.
13. 13. Heat the butter in a pan.
14. 14. Sauté two-thirds of the spring onions and the parsley in the butter.
15. 15. Remove the pan from the heat.
16. 16. Let the onion-parsley mixture cool down.
17. 17. Mix the grain porridge with the cooled onion-parsley mixture.
18. 18. Add the eggs to the grain mixture.
19. 19. Add the soaked toast bread cubes.
20. 20. Season the mixture with salt and pepper.
21. 21. Heat sunflower oil in a non-stick pan.
22. 22. Form four fritters from the batter using a wooden spoon.
23. 23. Fry the fritters on one side for about 10 minutes until golden brown.
24. 24. Turn the fritters and fry them on the other side for about 10 minutes until golden brown.
25. 25. Mix the tofu and crème fraîche (sour cream alternative) until smooth.
26. 26. Peel the garlic.
27. 27. Press the garlic into the tofu mixture.
28. 28. Stir in the remaining spring onions.
29. 29. Season the tofu mixture with salt and cayenne pepper.
30. 30. Wash the tomatoes.
31. 31. Slice the tomatoes.
32. 32. Wash the sprouts.
33. 33. Let the sprouts drain.
34. 34. Wash the lettuce leaves.
35. 35. Pat the lettuce leaves dry.
36. 36. Place lettuce leaves on half of the toast slices.
37. 37. Spread the tofu cream on the lettuce leaves.
38. 38. Place one grain fritter on each toast slice.
39. 39. Place tomato slices on the fritters.
40. 40. Place sprouts on the tomato slices.
41. 41. Top the sandwiches with the remaining toast slices.

Nutrition per serving

• kcal: 495
• Protein: 19 g · Fett/Fat: 24 g · Carbs: 56 g