in Recipes

Patties with chicory and carrots

updated

Spread the love

Ingredients for 1 servings:

  • 170 g buckwheat (grains) = 1 cup
  • 2 cups water
  • 200 g chicory, cut into small pieces
  • 150 g carrot(s), finely grated
  • 35 g ginger, finely grated
  • 100 g cheese, medium-aged Gouda, finely grated
  • 100 g leek, frozen
  • 200 g buckwheat, ground
  • 20 peppercorns, ground
  • 2 tsp salt, approx.
  • 1 pinch(s) of raw cane sugar
  • Fat

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour

gluten-free, egg-free, vegetarian

Boil 10 buckwheat grains in 2 cups of water, reduce heat. When the water begins to show air bubbles in the grains, turn off the heat, close the lid, and let it swell on the hot plate for about 10 minutes. Transfer to a large bowl and add all the other ingredients, including the raw cane sugar, and mix well. Form patties with wet hands and fry in hot fat on both sides over reduced heat. My own recipe

Facebook Comments

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.

Oven schnitzel with Parmesan crust

krümeltiegers colorful vegetables in the colors red, yellow, green, white