Viking Asian Patties

Recipe for 6-7 pcs
Gluten and lactose free recipe


  • Viking plant food - 300 g
  • Buckwheat flakes - 100 g
  • Egg - 1
  • Leeks tops (chopped) - 2 tbsp
  • Fresh parsley (chopped) - 2 tbsp
  • Fresh ginger (chopped) - approx. 5 g
  • Fresh red chilli (chopped) - 1 tsp (use the big chilies)
  • Curry - 2 tsp
  • Salt - 2 tsp
  • Frying oil (coconut oil recommended)



1: All ingredients are mixed together in a large bowl. Make sure the plant food mixture is mixed well together and even.

2: Place the mixture in the fridge for at least 30 min. before usage. Remember to cover the bowl in the fridge.

3: Take the mixture out of the fridge and heat a large pan on medium-high heat. Add the frying oil on the pan.

4: Use a tablespoon to shape the patties and press them slightly flat, when you put them on the pan. Cook them at medium-high heat until they are golden brown on the outside.

5: The patties can stay fresh for several days in the fridge. If they need to be frozen down, do so immediately after they have cooled off.

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