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Buckwheat – carrot – tofu – patties

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Ingredients for 13 servings:

  • 160 g buckwheat (grains, equivalent to 1 cup)
  • 2 cups water
  • 80 g leek (frozen)
  • 20 peppercorns, ground
  • 2 tsp herbal salt
  • 1 pinch(s) of sugar
  • 250 g carrot(s), finely grated
  • 200 g tofu, plain
  • 3 tbsp Balsamic vinegar di Modena
  • 3 tbsp soy sauce (tamari)
  • 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, vegan

Add the rinsed buckwheat to 2 cups of boiling water, reduce heat, and cover. Cook for about 6-20 minutes, until the water is below the surface. Turn off heat, let it swell on the hot plate for about 10 minutes (it will then become nice and grainy and dry), and transfer to a large bowl. Mash the tofu with a fork and mix all the other ingredients (including ground buckwheat) well. With wet hands, form flat patties and fry them in hot oil in batches 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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