Put spelt, pearl barley, red and yellow lentils in 500ml of boiling salted water. Cook for 45-50 minutes, until tender.
Meanwhile stir-fry spinach leaves with oil and the green chili for five minutes.
Drain well grains and lentils, add the leaves and mince them with a blender. The mixture should be smooth, but with a bit texture.
Beat the eggs with grated parmesan and add to the vegetables.
Shape into small balls and fry them in oil until golden brown.
Serve with ketchup or tartare sauce.
Spelt and lentil fritters
1 cup of spinach
2 tbsp spelt (farro)
2 tbsp pearl barley
2 tbsp red lentils
2 tbsp yellow lentils
1 green chili pepper, sliced (optional)
2 eggs
100g grated parmesan
salt