Herb patties and creamed herbs

Herbs, herbs, herbs

We're in the beginning of June and lots of herbs are ready to be picked right now. They make a delicious, healthy ingedient in many dishes. So grab a basket and go foraging.

For these patties you want only the new, crispy shoots.

Herb patties

1 basket of different, fresh herbs like e.g. stinging nettle, wild garlic, goutweed, dandelion leaves, chickweed, birch leaves and chervil.
2 chopped onions
3 chopped garlic cloves
2 eggs
1.5 cup wheatmeal
A little milk
Butter for the pan

Wash and drain the herbs and then chop them finely. Mix with onion, flour, milk, egg and season with salt. The consistency must be quite firm. Scoop a spoonful of mixture and shape it into a ball using the palm of your hand. Heat the butter in a pan and fry until the patties are golden.

Creamed stinging nettles

You can also make creamed stinging nettles which makes a great accompaniment to so many dishes. All you need is:

1 small basket of stinging nettles
A little water
1 cup cream

Wash the herbs thoroughly and blanch them in boiling water. Drain and chop finely. In a pot mix herbs, cream and salt. Bring to the boil and season to taste. Serve immediately.