Green spelt patties with creamy mushroom sauce

Wash and dry the parsley. Peel the carrots and the onions. Bring 480 ml stock to the boil. Stir in the cracked green spelt and cook gently for about 20 min, stirring often, until a very thick porridge pulls away from the base. Meanwhile finely grate the carrots and chop the onion and parsley. Soften 100 g onion in a skillet with 15 ml oil for about 5 min. Stir carrots, softened onion, 5 g parsley and 3 g salt into the warm porridge. Spread in a dish and let cool for about 20 min. Make the sauce during this cooling time.

Clean the mushrooms and trim any dirty stalk ends. Slice the mushrooms. Heat 20 g butter in the skillet and sauté the mushrooms with 100 g onion for about 10 min, until their released water evaporates. In a small saucepan, melt 10 g butter, stir in the flour and cook for 1 min without browning. Gradually whisk in the wine, then 120 ml stock. Add cream, mushrooms, 2 g salt and pepper. Simmer gently for about 8 min to thicken, then add 5 g parsley. Keep over very low heat, stirring.

Crack the eggs into a bowl, beat them with a fork and weigh the specified amount without shells. Once the porridge is no longer hot, mix in the beaten egg and all the breadcrumbs. Mix thoroughly: the mixture should hold when pressed rather than flow. Divide into 8 and shape patties about 1.5 cm thick. If still too soft, let the breadcrumbs absorb briefly.

Heat the remaining 30 ml oil in a large skillet, distributing it between batches. Fry the patties over medium heat for about 5 min per side until set and hot in the centre. Cook in two batches. Turn with a wide spatula without breaking them. Serve the patties with all the mushroom sauce.