John Myers
Ingredients for 9 servings:
- 160 g brown rice = 1 cup
- 2 cups water
- 70 g leek, frozen
- 200 g tofu, plain
- 25 peppercorns, grind
- 1 pinch(s) of sugar
- 1 tbsp herbal salt
- 100 g semolina (buckwheat semolina) for binding
- Oil, for frying
Instructions
Working time approx. 20 minutes; Total time approx. 20 minutes
gluten-free, egg-free, dairy-free, vegan
Add 1 cup of brown rice to 2 cups of boiling water, bring to a boil, cover, and simmer on low heat for about 35-40 minutes. Then turn off the heat and let it swell on the hot plate for another 10 minutes. Place the rice in a large bowl, add the frozen leek, mash the tofu with a fork, and add it to the bowl. Coarsely grind the buckwheat grains and add them to the dough along with the ground peppercorns, sugar, and salt. Mix everything well; you want a large ball of dough. Heat the oil. With wet hands (this is important, as it’s the only additional moisture), form patties, flatten slightly with a spatula, and fry on both sides over reduced heat. My own recipe
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