Roast the rye flakes briefly in a coated pan without oil. Let them cool a little, put in a bowl and pour over with water, and leave to swell for about 10 minutes.

Grate the carrots coarsely, dice the onion and mix well with the swollen rye flakes, sunflower and pumpkin seeds, emmer flour, eggs, salt and pepper and possible herbs or other seasoning.

Heat the rapeseed oil in a coated frying pan, add the mixture to the hot fat by the spoonful and flatten slightly to form small puffs. Fry over medium heat until crispy on both sides and turn only when the puffs have turned a golden brown colour; otherwise they can crumble.

As a small variation, 50 g of grated cheese can be added to the mix.

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