Bring the vegetable soup to the boil. Add the groats and oat flakes while stirring with a whisk. Turn off the heat and let the groats and oat flakes swell for 20 minutes, but do not let them bubble up anymore. In the meantime, remove the skin from the onion, dice it and fry it in the oil until golden. Stir the fried onion cubes with the soy flour, the hazelnuts, the salt and the parsley into the coarse meal and form flat patties about the size of a hand. If the quantity is too wet, thicken with a little breadcrumbs. Heat sunflower oil or other vegetable oil in a frying pan and fry the patties over medium heat for about 10-12 minutes until golden brown on both sides.
Tip: Fill the patties with a little cheese or gratinate.
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