Carrot and Jerusalem artichoke patties

Ingredients for 1 servings:

• 150 g rice, whole grain rice = 1 cup
• 2 cups water
• 250 g carrot(s), finely grated
• 40 g ginger, finely grated
• 250 g Jerusalem artichoke, finely grated
• 50 g leek, frozen, approx.
• 1 tsp capers, small
• 2 tsp herbal salt, up to 3 tsp
• 1 pinch(s) of raw cane sugar
• 200 g buckwheat, finely ground
• Fat

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 40 minutes

gluten-free, vegan

Add 1 cup of whole-grain rice to 2 cups of water and cook over reduced heat for about 35 minutes, then let it swell for about 10 minutes. Yields about 480g. Finely grate the carrots, Jerusalem artichokes, and ginger. Since they’re very juicy, squeeze out a little of the juice and collect the juice (you might want to add it back, otherwise drink it). Mix well with the rice, frozen leek, and 2 teaspoons of salt, sugar, and ground buckwheat. Season to taste, adding 1 teaspoon of herb salt if desired. Mix well. Form approximately 10 medium-sized patties with wet hands. They’ll be very moist and soft. Heat the cooking oil, add the patties, flattening them with a spatula if necessary, and lightly brown on both sides over reduced heat. Cooking time: about 3-5 minutes per side. My own recipe.