John Myers
Ingredients for 1 servings:
- 250 g Jerusalem artichoke, approx.
- 250 g clementine(s), without peel
- 140 g rice (brown rice) = 1 cup
- 2 cups water
- 300 g lentils, ground red
- 20 peppercorns, ground
- 2 chili peppers, red ones, ground
- 2 cloves, grind
- 2 tsp salt
- 1 pinch(s) of sugar
- Oil, for frying
Instructions
Working time approx. 40 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 40 minutes
gluten-free, vegan
12 pieces: Cook one cup of brown rice in 2 cups of boiling water over low heat for about 35 minutes, then let it swell for another 10 minutes. Finely grate the Jerusalem artichokes (if you’ve got them from your own garden, just brush and wash them thoroughly; otherwise, peel them) in a food processor. Puree the clementines and mix the dry ingredients, add them to the wet mixture, mix well, form patties, and fry in hot oil over reduced heat on both sides. Cooking time: about 35 minutes. Frying time: 3 x 4, 2 x 4 minutes.
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