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Sauerkraut patties

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Ingredients for 8 servings:

  • 80 g brown rice
  • 160 g water
  • 250 g sauerkraut
  • 150 g pineapple
  • 3 tbsp olives, black, sliced, in brine
  • 10 peppercorns, ground
  • 100 g cheese, grated Gouda
  • 6 tbsp buckwheat, ground
  • Olive oil, for frying

Instructions

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

gluten-free, egg-free, vegetarian

Add 80g of rice to 160ml of boiling water, reduce heat to low, cover, and simmer for about 35 minutes, then let it swell for about 10 minutes. Chop the sauerkraut and pineapple, mix with the rice, olives, pepper, 100g of Gouda cheese, and 6 tbsp of ground buckwheat. Heat the oil, reduce to medium heat, form patties with wet hands, place in the fat, and fry on both sides. My own recipe.

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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.

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