Jerusalem artichoke and sauerkraut cakes or patties

Ingredients for 1 servings:

• 1,150 g Jerusalem artichoke, peeled, weighed approx.
• 85 g ginger, peeled and weighed
• 500 g sauerkraut
• 120 g leek, cut into small pieces
• 40 g white balsamic vinegar
• 1 tbsp herbal salt, if needed
• 1 pinch(s) of raw cane sugar
• 400 g lentils, red, ground, for binding
• Fat, if needed

Instructions

Working time approx. 1 hour; Cooking/baking time approx. 1 hour 20 minutes; Total time approx. 2 hours 20 minutes

gluten-free, vegan

Wash, peel, and weigh the Jerusalem artichokes, finely grate them with the ginger. Since the tubers are very juicy, it’s recommended to squeeze the grated juice into a linen cloth and collect it (to drink later, it’s very spicy due to the fresh ginger. This yielded 0.33 l). Place in a large bowl, possibly squeezing the sauerkraut as well. Finely chop the leek and add it, as well as the vinegar. Mix the dry ingredients, then add it, and mix well. Form 10 pastries, place them on a baking sheet lined with baking paper, and bake in the bottom of the oven. Bake bread or cake on top (one row higher) at 150°C for about 80-90 minutes. Or brown in hot frying fat at reduced heat on both sides. Be careful; the dough will be very soft. My own recipe.