Jerusalem artichoke tofu cakes or patties

Ingredients for 1 servings:

• 950 g Jerusalem artichoke, approx.
• 300 g apples, sour
• 200 g tofu, plain
• 6 tbsp Balsamic vinegar bianco
• 2 tbsp turmeric, ground
• 1 tbsp herbal salt
• 1 pinch(s) of raw cane sugar
• 250 g lentils, red, ground, for binding
• Fat, b. Needed for frying

Instructions

Working time approx. 1 hour; Cooking/baking time approx. 1 hour 20 minutes; Total time approx. 2 hours 20 minutes

gluten-free, vegan

Wash, peel, weigh, and finely grate the Jerusalem artichokes. Since the tubers are very juicy, it’s recommended to squeeze the grated tubers slightly between two palms. Place the Jerusalem artichokes in a large bowl, finely grate the apples, mash the tofu with a fork, and add the vinegar. Stir in the dry ingredients, then add them to the mixture and mix well. Form the dough into loaves, place them on a baking sheet lined with parchment paper, and bake at 150°C for approximately 80-90 minutes. Alternatively, brown them gently on both sides in hot frying fat at reduced heat until the dough is very soft. My own recipe.