Potato Cake with Radish Sprouts

Ingredients (for 4):

40 g of radish sprouts
400 g of non-flour potatoes
200 g boiled peas
1 sprig of marjoram
1 cup of mirin
1 shallot
2 tablespoons extra virgin olive oil
sea salt

Check the green beans and cooks in salted water. Cut the zucchini into slices and let it boil with chopped shallot, oil and 1 tablespoon of water. Season with salt and pepper.

Add the green beans, cut the seitan into large pieces and previously cooked basmati rice.

Sauté everything for 5 minutes over high heat. Add the shoots and serve hot.