LCD – All Recipes, Main
364 grams (13 ounces) canned or cooked soy beans drained and coarsely blended with 1 tablespoon tahini
2 stalks celery chopped
1 carrot grated
1 onion finely chopped
2 garlic cloves minced
2 heaped tablespoons chopped fresh parsley
1 heaped tablespoon garlic chives chopped
1 heaped tablespoon chopped coriander
1 egg 1/2 cup cooked buckwheat or wild rice
Freshly ground black pepper
Pinch sea salt
1 tablespoon sesame seeds
Mushroom or Tomato Sauce (page 97 and 99)
(GF, DF, NF, YF)
Mix all the ingredients together except the sesame seeds.
Add some whole wheat all-purpose or gluten-free flour if the mixture is too runny.
Using an ice-cream scoop, form patties, and roll each one in sesame seeds.
Refrigerate for 30 minutes.
Cook in a pan, which has been brushed on the base and sides with cold-pressed oil, until golden brown and then flip over.
Serve plain or with Mushroom or Tomato Sauce.