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Patties with leek and ginger

updated

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Ingredients for 1 servings:

  • 170 g buckwheat , = 1 cup
  • 2 cups water
  • 250 g leek, frozen
  • 100 g ginger
  • 20 peppercorns, ground
  • 1 tsp salt
  • 1 pinch(s) of raw cane sugar
  • 150 g buckwheat, coarsely ground
  • 120 g flaxseed, coarsely ground
  • Fat

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour

gluten-free, vegan

Add 1 cup of buckwheat grains to 2 cups of boiling water, bring to a boil, reduce heat, and cover. Simmer for about 6-15 minutes, depending on the type of grain. Once the water has disappeared from the grains, turn off the heat and let them swell for about another 10 minutes. They will then be nice and grainy. Place all ingredients in a large bowl, mix well with wet hands, form patties, and lightly brown on both sides in the hot cooking oil. My own recipe

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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