Leek patties

Ingredients for 5 servings:

• 300 g leek, frozen
• 40 g ginger
• 1 garlic clove(s), finely chopped
• 15 black olives, pitted (in brine), finely chopped
• 50 g peanuts, blanched, roasted and ground (almond mill)
• 2 tsp herbal salt
• 1 pinch(s) of sugar
• 13 peppercorns, ground
• 120 g buckwheat, ground
• olive oil

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Gluten-free, egg-free, dairy-free and vegan

Thaw the leek slightly and chop finely. Sprinkle all the ingredients, including the pepper, on top and wait until the leek is completely thawed. Then mix with the buckwheat. Thawing will provide enough liquid; no more water is needed. Mix everything together; a pliable dough should form. If using fresh leeks, you’ll need a little water. Form patties from the dough and fry them on both sides in hot olive oil. Reduce the heat, cover the pan if possible, and cook the patties for about 15 minutes until done. I prepared the dough early in the morning, so it was no problem to shape it at lunchtime. My own recipe.