Tofu – pea – patties

Ingredients for 11 servings:

• 80 g chickpeas
• 1 onion(s)
• 1 garlic clove(s)
• 2 tbsp olive oil
• 1 tsp black cumin, ground
• ½ tsp curry without salt (health food store)
• 1 liter of water
• 1 bay leaf
• 200 g tofu, plain
• 30 g ginger, finely chopped
• 50 g buckwheat, ground
• 1 pinch of chili powder
• herbal salt
• Buckwheat, ground
• oil

Instructions

Working time approx. 30 minutes; Rest time approx. 12 hours; Total time approx. 12 hours 30 minutes

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

Soak the chickpeas in plenty of water overnight, then drain the next day. Finely dice the onion and garlic and sauté in hot oil until translucent. Briefly fry the chickpeas, black cumin, and curry powder. Deglaze with 1 liter of water, add the bay leaf, and cook over medium heat for about 45 minutes. Remove the bay leaf, strain the peas, and reserve the stock. Finely puree the peas using an electric hand blender or a blender and place in a bowl. Mix 30g of finely chopped ginger, the tofu, finely mashed with a fork, 50g ground buckwheat, spices, and salt thoroughly with the peas and season to taste. If it’s too dry, add the strained stock. Form into balls or patties, roll in the ground beechwheat, and fry in hot oil. Can also be deep-fried. Tip: Season strained broth with tamari or a little herb salt and serve hot as a starter soup.