Buckwheat-kohlrabi patties

Ingredients for 1 servings:

• 1 cup buckwheat, approx. 150 g
• 2 cups water
• 300 g kohlrabi, peeled
• 200 g tofu, plain
• 2 cl soy sauce (tamari)
• 1 tsp paprika granules, OR:
• 2 tsp chili powder
• 5 peppercorns, ground
• 150 g buckwheat, ground
• 4 cl soy sauce (tamari)
• Oil, for frying

Instructions

Working time approx. 30 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 1 hour 10 minutes

gluten-free, vegan

Wash the buckwheat grains, add them to 2 cups of boiling water, bring to a boil, and reduce the heat to low. When the water is below the surface of the buckwheat, turn off the heat, cover, and let the buckwheat swell for 10-15 minutes; it will become nice and dry and grainy. Finely grate the kohlrabi. Cut the tofu into small pieces, sprinkle with 1 teaspoon of paprika, and let it rest with 2 cl of tamari for about 20 minutes, then puree with an electric blender. Mix all ingredients (up to 4 cl of tamari) together, form into a roast, spread a little more tamari over the top if desired, and let it stand for about 10 minutes. Then, with wet hands, form small patties and fry in oil over medium heat on both sides. Buckwheat absorbs a lot of cooking oil. Cook the buckwheat grains for about 6-20 minutes, depending on the variety/type. My own recipe