John Myers
Ingredients for 1 servings:
- 800 g Jerusalem artichoke, approx.
- 700 g apples, approx. (Boskoop)
- 200 g lentils, red, ground
- 20 peppercorns, ground
- 1 pinch of salt
- 1 pinch(s) of sugar
- Oil, for frying
Instructions
Working time approx. 15 minutes; Cooking/baking time approx. 18 minutes; Total time approx. 33 minutes
gluten-free, grain-free, vegan
Makes 8 pieces. Jerusalem artichokes, if from your own garden, are sufficient; just brush and wash thoroughly; otherwise, peel them. Finely grate them in a food processor onto a linen cloth. Remove the blossoms and stems from the apples. If you have trouble with iodine, please also remove the core and seeds and grate them with a coarse grater. Now wrap the linen cloth around everything, corner facing up, hold it firmly and twist the linen cloth to collect the juice. When you think enough has run out, open the cloth and pour everything into a large bowl. Mix the dry ingredients and add them, mixing everything well with your hands. You’ll notice immediately if it’s too dry; add more of the squeezed-out juice. Form patties and brown with wet hands in hot oil over reduced heat for 2-4 minutes on each side, turning frequently. My own recipe
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