Buckwheat patties II

Ingredients for 12 servings:

• 100 g buckwheat (0.75 cup)
• 1 ½ cup(s) water
• 1 handful of leeks, frozen
• 100 g bell pepper, cut into strips, frozen
• 1 garlic clove(s)
• 1 tsp marjoram, wild
• 200 g corn, ground
• 8 peppercorns, ground
• 200g tofu
• 1 pinch(s) of sugar
• 200 g water
• salt and pepper
• Fat, for frying

Instructions

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

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

Add buckwheat to 1.5 cups of boiling water, reduce heat, and after about 10-15 minutes, when the water level is below the surface, turn off the heat and let it swell for about 10 minutes. Finely chop the leek and bell pepper strips, finely chop the garlic clove, and mash the tofu with a fork. Mix all ingredients up to and including the sugar with 200g of water, season with salt and pepper. Form small balls with wet hands, place in the hot oil, flatten with a spatula, reduce heat, and fry on both sides for about 8-12 minutes per side. My own recipe