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Carrot and rice patties

updated

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Ingredients for 10 servings:

  • 160 g brown rice = 1 cup
  • 2 cups water
  • 60 g leek, frozen
  • 60 g bell pepper(s), frozen in pieces
  • 250 g carrot(s), finely grated
  • 200 g cheese (medium-aged Gouda), coarsely grated
  • 20 peppercorns, ground
  • 1 pinch(s) of sugar
  • 2 tsp herbal salt
  • 100 g buckwheat, ground, for binding
  • Oil, for frying

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

gluten-free, egg-free

Rinse the brown rice, cook with two cups of water over low heat for about 35 minutes, then turn off the heat and let it swell on the hot plate for about 10 minutes. Transfer to a large bowl, add all the other ingredients, mix well, and form flat patties with wet hands. Brown on both sides in hot oil. Note: If you’re not using frozen vegetables, you may need to add a little water—just a little. 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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