John Myers
Ingredients for 1 servings:
- 730 g Jerusalem artichoke, approx.
- 30 g ginger
- 100 g desiccated coconut
- 1 tsp turmeric
- 100 g sunflower seeds, roasted and ground (almond mill)
- 50 g leek, frozen
- 150 g brown rice = 1 cup
- 2 cups water
- 200 g buckwheat, ground, for binding
- 3 tsp herbal salt, possibly more
- 1 pinch(s) of raw cane sugar
- 4 tbsp Balsamic vinegar de Modena
- Fat
Instructions
Working time approx. 40 minutes; Rest time approx. 35 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 1 hour 25 minutes
gluten-free, vegan
Cook 1 cup of brown rice in 2 cups of water over reduced heat for about 35 minutes. Turn off the heat and let it swell for about 10 minutes. Transfer to a large bowl. Finely grate the Jerusalem artichokes and ginger and add. Lightly brown the desiccated coconut and turmeric in a dry pan and add. Add the ground sunflower seeds, buckwheat, frozen leek, herb salt, sugar, and vinegar. Mix to combine, season to taste, and add more seasoning if desired. Form patties with wet hands and brown in the hot frying fat over reduced heat for about 4-6 minutes on both sides. My own recipe
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