Tofu Patties II

Ingredients for 5 servings:

• 200 g tofu, plain
• 1 tbsp margarine, lactose-free
• 1 carrot(s), finely grated approx. 70 g
• 50 g leek, frozen
• 7 peppercorns, ground
• 1 tbsp soy sauce (tamari)
• 1 tbsp Balsamic vinegar de Modena
• 1 tsp herbal salt, possibly more
• 1 tbsp sunflower seeds, whole
• 1 pinch(s) of sugar
• 50 ml white wine, drier possibly more
• Margarine, for frying
• 5 tsp soy sauce (tamari)
• 100 g buckwheat, ground

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

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

Mash the tofu finely with a fork, melt the margarine, and fry the tofu, stirring, until it turns yellowish brown. Add the leek and carrot, along with the ground pepper, and fry briefly. Mix together the tamari and Balsamic Vinegar de Modena, ground buckwheat, sunflower seeds, a pinch of sugar, and herb salt. Add enough white wine to form a pliable dough. Season to taste, adding more salt if necessary. Form into palm-sized patties. Place in hot margarine, flatten with a spatula, and fry. Turn over and drizzle 1 teaspoon of tamari onto the cooked side. My own recipe.