Summary

Ingredients

• 500 g potato (s)
• 250 g carrot (s)
• 160 g rice (whole rain), cooked 420
• 3 teaspoons herbal salt
• 1 pinch (s) raw cane sugar
• 4 tablespoon balsamic vinegar, white
• 200 g lentils, red, round, to tie
• Fat, for frying

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Instructions

1. Finely grate the potatoes and carrots, squeeze the juice with a linen cloth, save, if too dry, to give.
2. Put 1 cup of whole grain rice in 2 cups of boiling water, reduce the heat, close the lid, turn off the heat after about 35 minutes, let it swell on the hot plate for about 10 minutes.
3. Mix all ingredients from potatoes to vinegar, season to taste, then add the ground lentils, mix.
4. Shape patties in the hot frying fat in the frying pan on both sides, brown over reduced heat, 4-5 min each side, turn more often.