Carrot – brown lentil – patties

Ingredients for 9 servings:

• 50 g onion(s), finely diced
• 1 tbsp butter (cocoa butter) or margarine, lactose-free
• 200 g carrot(s), finely grated
• 30 g ginger, grated
• 4 tbsp soy sauce (tamari)
• 1 tbsp Balsamic vinegar de Modena
• 100 g buckwheat, ground
• 150 g lentils, brown, ground
• 1 tsp black cumin, ground
• 1 tsp herbal salt
• 1 tbsp sunflower seeds, whole
• 1 pinch(s) of sugar
• 50 ml white wine, dry, possibly more if needed
• Butter (cocoa butter) or margarine, lactose-free, for frying

Instructions

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

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

Fry the onions in hot cocoa butter until translucent and lightly browned. Then transfer them to a bowl and stir in the carrots, ginger, tamari, and balsamic vinegar. Mix the dry ingredients and fold in. Add enough white wine to form a dough. Season to taste, adding salt if desired, and let rest for about 10 minutes. With wet hands, form the mixture into patties and fry them on both sides in hot cocoa butter over reduced heat. My own recipe