John Myers
Ingredients for 20 servings:
- 200 g tofu, plain
- 1 lime(s), zest, juice, flesh
- 100 g bell pepper cut into strips, frozen
- 1 tsp mixed herbs (8 herbs), frozen
- 80 g brown rice, raw (0.5 cup)
- 4 cl soy sauce (tamari)
- 1 tsp blue clover
- 2 tbsp nutritional yeast
- 500 ml water
- 60 g corn, coarsely ground
- 2 tsp salt, approx.
- 1 pinch(s) of sugar
- 10 grains of pepper, ground
- 150 g corn, ground
- possibly garlic, who may
- possibly ground buckwheat as breading
- Fat, for frying
Instructions
Working time approx. 40 minutes; Total time approx. 40 minutes
gluten-free, egg-free, cow’s milk-free, vegan
Approx. 20-30 pieces: Bring 1 cup of water to a boil, add the 80g of brown rice and cook for a good 35 minutes, let it swell for about 10 minutes, or from the day before. Stir 80g of corn into the cold water with the salt and sugar and let it simmer for about 2 minutes, stirring occasionally. Crumble or mash the tofu. Chop the bell pepper strips, put them in a bowl, add the cooked rice and corn and mix all the other ingredients up to and including the corn, and let it simmer for 30 minutes. Either drop the dough a tablespoon at a time into boiling salted water and let it simmer over low heat; they will then dissolve by about half and the water can be used as a soup. Or add them to very hot fat, a tablespoon at a time. Carefully, they are very soft and fluffy; they will fall apart if you are rough and will stick quickly, but when they move in the pan when you shake them, it is time to turn them over or they are done. You can also gently coat them in flour and then fry. My own recipe
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