Corn patties II

Ingredients for 5 servings:

• 100 g peanuts, blanched
• 3 dates, pitted, cut into small pieces
• 1 can of corn, 425
• 40 g ginger, finely chopped
• 3 tsp pepper, pickled red (ground pepper)
• 1 ½ tsp herbal salt
• 1 pinch(s) of sugar
• 150 g ground corn *
• 80 g buckwheat, ground
• Water
• Olive oil, for frying

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

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

Frying pan with lid (ideal): Roast and grind peanuts in a dry frying pan (almond mill is ideal). Grind red pepper. Mix all ingredients together with water, gently add buckwheat to form a pliable dough. Form patties with wet hands. *If you don’t have corn to grind, use buckwheat instead, but be careful not to add too much, as it should still be moist. Heat olive oil, add the patties, reduce heat, and fry on both sides, closing the lid and turning the patties frequently. I started preparing the patties after I put the jacket potatoes on and then let them cook slowly with the lid closed. They became a bit crispy, great. My own recipe.