Hazelnut and Vegetable Patties with Yoghurt Dressing

Preparation

1. First you need to toast the 75 grams hazelnuts. Place the nuts on a baking sheet and toast them in 200 degrees Celsius/400 degrees Fahrenheit/Gas Mark 6 oven for 5 minutes; it's important to use a timer since it is extremely easy to forget the nuts in the oven!
2. Once cool, rub the skin off the hazelnuts with your fingers.
3. Place the nuts in a food processor and blend for 10 seconds (they should be fairly finely blended).
4. Place the 90 grams spelt bread in a food processor and blend for 10 seconds.
5. Peel the onion and chop finely.
6. Scoop out the seeds and membranes from the halved pepper and chop finely.
7. Peel and chop the garlic finely.
8. Peel the 2 carrots and grate finely.
9. In a large bowl, combine nuts, pepper, onion, garlic, carrots, breadcrumbs, 1 tablespoon tomato puree, 1 tablespoon creme soy yoghurt, ½ tablespoon parsley, ¼ teaspoon cayenne pepper, ¼ teaspoon nutmeg and a pinch of salt and pepper. Mix well together.
10. In a small bowl combine the egg and the egg white. Transfer to the large bowl and stir well.
11. Allow the mixture to sit in the fridge for one hour (cover with cling film).
12. Make 8-10 patties with your hands.
13. Place baking parchment on the baking tray and transfer the patties onto the parchment.
14. Bake at 200 degrees Celsius/400 Fahrenheit/Gas Mark 6, for 15-20 minutes. Turn the patties over and bake for 15-20 minutes.
15. For the yoghurt dressing mix together 200 millilitres soy yoghurt (or regular yoghurt), 1 clove garlic and the remaining ½ tablespoon parsley.