Sauerkraut – Rice – Tofu Patties

Ingredients for 10 servings:

• 160 g brown rice = 1 cup
• 2 tsp turmeric
• 2 cups water
• 250 g sauerkraut
• 50 g leek, frozen in rings
• 20 black olives in brine
• 4 tbsp soy sauce (tamari)
• 4 tbsp Balsamic vinegar of Modena
• 200 g tofu, plain
• 150 g buckwheat, ground (for binding)
• 1 pinch(s) of sugar
• 20 peppercorns, grind
• possibly salt
• Olive oil, for frying

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

gluten-free, egg-free, dairy-free, vegan

Mash the tofu with a fork and marinate it with tamari and Balsamic di Modena. Bring 2 cups of water to a boil, add the rinsed brown rice, bring to a boil, and simmer over reduced heat for 35 minutes. Turn off the heat and let it simmer for another 10 minutes on the turned-off burner. Finely chop the sauerkraut and black olives. Mix all ingredients, including the ground pepper, together, and add more salt if desired. Form patties with wet hands and fry in hot oil on both sides over reduced heat. My own recipe