Tel. 
Herb patties
Nature is bursting with life, and the wild herbs – the weeds – are growing tall around you. Remember that many of these plants are actually edible, and they’re even good for you. Here’s a recipe for some tasty vegetarian herb patties packed with vitamins.
Follow the recipe below and eat your weeds!
Procedure
Rinse the herbs thoroughly. Blanch the nettles in boiling water for about 1 minute, after which they’ll no longer sting. Drain the nettles. Chop them together with the other herbs.Mix the herbs with onion, oats, flour, milk and eggs. Add salt and season to taste. The mixture should be fairly firm.
Melt a generous knob of butter in a hot frying pan. Drop spoonfuls of the herb mixture onto the pan and fry the patties until golden and crisp on both sides.
Ingredients
4 persons- 1 basketful of fresh herbs such as nettle, garlic mustard, ramsons, goutweed, dandelion leaves, chickweed, birch leaves and chervil, finely chopped
- 2 onions, finely chopped
- 2 cloves of garlic, finely chopped
- 2 eggs
- Ca. 70 g rolled oats
- Ca. 60 g wholemeal flour
- A little splash of milk
- Salt
- Butter
Cook’s notes
If you’re not making the herb patties early in spring, remember to use only the youngest shoots.
Use gloves or a cloth when picking nettles. After blanching, they will no longer sting.
