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Sauerkraut Patties V

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Ingredients for 1 servings:

  • 80 g brown rice (0.5 cup)
  • 1 cup water
  • 200 g sauerkraut
  • 20 peppercorns, grind
  • 3 tbsp desiccated coconut, 30 g
  • 1 tsp salt
  • 1 pinch(s) of raw cane sugar
  • 80 g buckwheat, ground, for binding
  • Fat, for frying

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

gluten-free, egg-free, dairy-free, vegan

Boil rice in water for about 30 minutes. Squeeze out the sauerkraut juice, using a linen cloth or simply between your hands. Reserve the juice and chop the cabbage. Mix all ingredients together, adding any squeezed juice. Form patties and lightly brown on both sides in hot cooking fat. (5 pieces) My own recipe

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Sauerkraut Patties V

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