Buckwheat – Carrots – Patties
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Total Time | 15 mins |
| Course | Appetizers & Snacks |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 1 cup buckwheat, approx. 70 g
- 2 cup water
- 300 g carrot (s)
- 200 g tofu, natural
- 2 cl soy sauce (Tamari)
- 2 teaspoons chili powder
- 5 grains pepper, ground in a mortar
- 150 g buckwheat, round
- 4 cl soy sauce (Tamari)
- Olive oil for frying
Print Recipe
Pin Recipe Instructions
- Wash buckwheat, pour into 2 cups of boiling water, bring to the boil, reduce heat. When the water is below the surface of the buckwheat, turn off the heat, put the lid on and let the buckwheat soak for 10-15 minutes, it will be nice and dry and grainy. Grate the carrots finely. Cut the tofu into small pieces, sprinkle with 2 teaspoons of chili powder and let rest with 2 cl Tamari for about 20 minutes, then puree with an electric blender.
- Mix all ingredients (except for the olive oil) together, shape into a roast, if necessary spread a little tamari over it and let stand for about 10 minutes.
- Then shape small patties with wet hands and fry on both sides in the oil over medium heat.
- Own recipe.
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