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Carrot-tofu-buckwheat patties

updated

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Ingredients for 1 servings:

  • 200 g tofu, plain
  • 200 g carrot(s), finely grated
  • 30 g ginger root, grated
  • 50 g leek, frozen
  • 3 tbsp balsamic vinegar, light
  • 20 peppercorns, grind
  • 200 g rice, cooked wholegrain rice = approx. 80 g
  • 200 g buckwheat, ground
  • 1 pinch(s) of sugar
  • Salt
  • Fat

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes

gluten-free, vegan

Mash the tofu with a fork. Combine all other ingredients, except the fat, and season with salt. Additional liquid is not necessary. With wet hands, form about 7 patties and fry in hot fat on both sides over reduced heat. 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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