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How many times have you seen and eaten in restaurants seitan patties vegetarian or vegan?
But who knows how to do, I always wondered.
To all I would have thought, except that the ingredients we had rice!
But let's get to the recipe: Ingredients

:


Seitan 300g 150g rice 250g wholemeal

water 1 onion, 1 carrot, 1 celeriac (or celery)
condiments: shoyu and olive oil
at will: sage, sesame seeds, curry

Procedure:

In a pan put two rounds of oil, a beautiful onion, a carrot and a turnip cut into pieces 150g wholemeal rice, 300g of seitan, sage. Cook a few minutes over high heat, then add 250g of water. At this point you can close the pressure cooker, (if desired you can cook in regular pot) by moving a small stove with flame to a minimum and as soon as the pressure will be calculated 20 minutes.

After this time, you bleed the pot (even better if you let it rest a quarter-hour closed) and pour everything into a blender or food processor if you prefer, by combining 2 tablespoons shoyu (or tamari soy sauce) and a little curry powder (optional, I have not made)
Spend everything and let cool.

At this point, you can start making the meatballs, having at hand a little bowl of water you use to wet your hands between a meatball and the other, thus preventing the mixture from sticking to hands.

This dose will get about twenty croquettes.
At leisure, you can pass them in a saucer of sesame seeds.

Bake at 180 degrees for about 15 minutes or more, accounted for you depending on your oven.
Serve the meatballs as you like, but to love on a bed of fresh salad, seasoned with shoyu and a little oil.