Sauerkraut – Rice Patties

Ingredients for 1 servings:

• 320 g brown rice = 2 cups
• 4 cups water
• 20 black olives in / out of brine
• 100 g leek, frozen
• 100 g bell pepper(s), frozen red
• 500 g sauerkraut
• 100 g coconut, grated
• 2 tsp salt, possibly more
• 1 pinch(s) of sugar
• 100 g buckwheat, ground, for binding
• 21 peppercorns, ground or mortared
• Fat, for frying

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

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

Bring 12 pieces of rice to a boil in approximately 4 cups of water with 320 g of brown rice. Simmer on low heat for about 30 minutes with the lid on, then let it swell for 10 minutes without heat. Transfer to a large bowl. Finely chop the black olives, finely chop the sauerkraut, and mix with the leek, bell pepper, coconut, salt, and sugar. Finally, stir in the buckwheat and pepper. Pan-fry in batches on both sides in hot oil over reduced heat. My own recipe.