John Myers
Ingredients for 1 servings:
- 500 g Jerusalem artichoke, approx.
- 300 g carrot(s), approx.
- 300 g banana(s), without peel
- 30 black olives, in/from brine, pitted
- 200 g lentils, red, ground
- 20 peppercorns, ground
- 2 tsp turmeric, grind
- 1 pinch(s) of sugar
- 2 tsp salt
- 2 tsp curry, without salt (health food store)
- Oil (organic sunflower) for frying
Instructions
Working time approx. 40 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 10 minutes
gluten-free, grain-free, vegan
Peel 15 Jerusalem artichokes and finely grate them in a food processor. Peel the carrots and finely grate them, mash the bananas with a fork and finely chop the black olives. Place everything in a large bowl. Mix the dry ingredients together and add them, mixing everything well with your hands. Form into small patties and brown them on both sides in hot oil over reduced heat. Be careful! They are very soft. Tip: Jerusalem artichokes make a great side dish; cook like boiled potatoes, but with just a pinch of salt; they are very quick to cook. When they float to the top, they are already soft; remove them quickly, otherwise you will end up with mush soup. My own recipe: Frying time: 4 pieces in a pan; they are easier to turn over: 4 x 3-4 minutes per side.
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