Vegetable patties

Ingredients for 1 servings:

• 170 g buckwheat (approx. 1 cup with 250 g content)
• 2 cups water
• 120 g parsnip(s)
• 20 g parsley root(s)
• 170 g Jerusalem artichoke
• 50 g leek, frozen
• Salt
• 20 peppercorns, ground
• 1 pinch(s) of raw cane sugar
• 2 tbsp balsamic vinegar, lighter
• 180 g buckwheat, ground
• 65 g sunflower seeds, approx., with ground
• Fat

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 10 minutes

gluten-free, vegan

Add 1 cup of buckwheat grains to two cups of boiling water, bring to a boil, and reduce the heat. When the water is below the grains (usually about 5-20 minutes depending on the variety), turn off the heat, close the lid, and let it swell for about 10 minutes. It will then be grainy and dry. Then transfer the water to a large bowl. Finely grate the parsnips, parsley root, and Jerusalem artichokes (in a food processor). Mix with the frozen leeks, sugar, salt, vinegar, ground buckwheat, and sunflower seeds. Form small patties and fry immediately. Do not let them stand for long, or they will absorb water. My own recipe.