Buckwheat patties

Ingredients for 12 servings:

• 160 g buckwheat
• 280 g water
• 200 g natural tofu
• 1 tsp blue clover
• 100 g leek, in rings, frozen
• 20 black olives, pitted
• 2 tsp herbal salt
• 1 pinch(s) of sugar
• 20 peppercorns, grind
• 100 g buckwheat flour
• possibly salt
• Red wine, dry wine or some water
• Olive oil for frying

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 55 minutes

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

Briefly boil the buckwheat in 280g of water and let it swell. Sauté the leek for about 5 minutes until it softens slightly. Then add the tofu and simmer for another 3 minutes to reduce the moisture. Transfer everything to a bowl. Mash the tofu with a fork. Finely chop the olives, add the savory seeds, leek, herb salt, sugar, and ground pepper to the buckwheat flour. Mix with a fork, mashing the mixture a bit. This will tell if the mixture is moist enough; add a little dry red wine or water if necessary. Be careful! Not too much. Season to taste and add salt if necessary. Let stand for 5 minutes to allow the flour to swell. With wet hands, form patties and fry on both sides in hot oil over low heat (I used 3 out of 9). My own recipe