Preparation
Soak the wheat for 12 hours in plenty of water. Rinse in a sieve, drain then place in a saucepan with about twice the amount of water.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000399/000399_step_1_M.jpg)
Bring to the boil, reduce the heat and simmer, covered, for 1 hour until the wheat grains start to pop up.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000399/000399_step_2_M.jpg)
Peel and dice the onions.
Melt the butter in a pan and fry the onion until softened. Add the thyme.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000399/000399_step_3_M.jpg)
Add the drained wheat grains. Wash the tomatoes, halve, deseed and dice. Place the tomato cubes and 2 tbsp crème fraîche into the pan.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000399/000399_step_4_M.jpg)
Allow to simmer, stirring occasionally, until the liquid has almost completely evaporated. Season and leave to cool.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000399/000399_step_5_M.jpg)
Mix in the oats, breadcrumbs and flour. Stand for 10 minutes.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000399/000399_step_6_M.jpg)
Using damp hands, shape the mixture into patties.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000399/000399_step_7_M.jpg)
Heat the rapeseed oil in a pan and fry the patties until golden brown on both sides.