Rice and wild garlic patties

Ingredients for 1 servings:

• 1 cup of brown rice = 170 g
• 2 cups water
• 1 tsp turmeric, grind
• 100 g wild garlic leaves *
• 20 peppercorns, grind
• 140 g buckwheat, ground
• 50 g sunflower seeds, ground
• 1 tsp salt
• Olive oil, for frying or other
• possibly water

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 15 minutes

Gluten-free + Egg-free + Dairy-free + Vegan

Cook brown rice and turmeric with 2 cups of water over low heat for about 35 minutes, then let it swell on the turned-off stovetop for 10 minutes. Transfer to a large bowl. Finely chop or finely chop the wild garlic leaves* and fold in. Season with pepper, salt, and sugar. Now fold in the buckwheat and sunflower seeds. Use one hand to check if the batter is thick enough—it’s very dense. Fry a few patties, adding more water to the remaining batter if necessary; it can quickly become too much. Then, using your fingertips, form more patties, place them in the hot oil, flatten with a spatula, reduce the heat further, and fry for a longer time. *For wild garlic stalks, see Jacket Potato and Wild Garlic Patties. My own recipe.