in Recipes

Carrot – rice – patties

updated

Spread the love

Ingredients for 9 servings:

  • 160 g brown rice = 1 cup
  • 2 cups water
  • 60 g leek, frozen
  • 250 g carrot(s), finely grated
  • 20 peppercorns, ground
  • 2 tsp herbal salt
  • 1 pinch(s) of sugar
  • 2 tbsp oregano
  • 100 g buckwheat, ground, for binding
  • Oil, for frying

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

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

Add 1 cup of brown rice to 2 cups of boiling water, bring to a boil, and simmer on low heat with the lid on for 35 minutes. Turn off the heat and let it swell for 10 minutes. Mix the remaining ingredients, including the oregano, with the rice. Finally, stir in the ground buckwheat grains. With wet hands, form patties and fry in hot oil on both sides. 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.

Eichkatzerl's poultry liver ragout

Carrot – Rice – Poppy Seed Cake