Preparation
Step: 1/9

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.

Step: 2/9

Bring to the boil, reduce the heat and simmer, covered, for 1 hour until the wheat grains start to pop up.

Step: 3/9

Peel and dice the onions.

Step: 4/9

Melt the butter in a pan and fry the onion until softened. Add the thyme.

Step: 5/9

Add the drained wheat grains. Wash the tomatoes, halve, deseed and dice. Place the tomato cubes and 2 tbsp crème fraîche into the pan.

Step: 6/9

Allow to simmer, stirring occasionally, until the liquid has almost completely evaporated. Season and leave to cool.

Step: 7/9

Mix in the oats, breadcrumbs and flour. Stand for 10 minutes.

Step: 8/9

Using damp hands, shape the mixture into patties.

Step: 9/9

Heat the rapeseed oil in a pan and fry the patties until golden brown on both sides.