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Place the breadcrumbs in a bowl.
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Peel the onions and cut into small pieces.
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Heat the olive oil in a pan. Add the chopped onions to the pan and sauté until the onions soften.
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Add the sage and the sunflower seeds to the pan and stir to combine. Cook stirring for about 3 minutes. Remove from heat.
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Warm the milk slightly and add it to the breadcrumbs along with the eggs and the onion, sage sunflower seed mixture.
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Knead the mixture together.
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Season with salt and freshly ground pepper.
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Cover the bowl and let it stand room temperature for 1 hour.