John Myers
Ingredients for 1 servings:
- 160 g brown rice = 1 cup
- 100 g desiccated coconut
- 1 tsp turmeric
- 320 g water = 2 cups
- 450 g carrot(s), finely grated
- 50 g onion(s), finely chop
- 20 black olives in brine
- 1 tsp curry, without salt (health food store)
- 2 tsp herbal salt
- 1 pinch(s) of sugar
- 100 g buckwheat, ground to bind
- Fat, for frying
Instructions
Working time approx. 20 minutes; Rest time approx. 10 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 40 minutes
gluten-free, soy-free, vegan
Cook 160g brown rice with 1 tsp. turmeric in 320g water for about 35 minutes over low heat, then let it soak for about 10 minutes. Finely chop the olives and mix all ingredients, except the cooking fat. With wet hands, form about 12 patties and fry in hot fat over reduced heat on both sides. The brown rice needs about 35 minutes to cook and about 10 minutes to soak. Depending on the size of the frying pan, if you can cook 3 x 4, then about 3 x 5-8 minutes. My own recipe.
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