Potato, carrot, and red lentil patties

Ingredients for 1 servings:

• 500 g potatoes
• 250 g carrot(s)
• 160 g rice (wholemeal), cooked 420 g
• 3 tsp herbal salt
• 1 pinch(s) of raw cane sugar
• 4 tbsp Balsamic vinegar, white
• 200 g lentils, red, ground, for binding
• Fat, for frying

Instructions

Working time approx. 40 minutes; Rest time approx. 10 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 1 hour

Gluten-free and vegan, own recipe, for about 14 small patties

Finely grate the potatoes and carrots, press out the juice with a linen cloth, and set aside if too dry to serve. Add 1 cup of brown rice to 2 cups of boiling water, reduce heat, cover, and after about 35 minutes, turn off the heat. Let it swell on the hot plate for about 10 minutes. Combine all ingredients, from potatoes to vinegar, season to taste, then add the ground lentils and mix. Form patties and brown in the hot fat in the frying pan on both sides, turning the heat down to low, for 4-5 minutes per side, turning frequently.