Buckwheat – Carrot – Goat Cheese Patties

Ingredients for 1 servings:

• 320 g water
• ½ tsp turmeric
• 160 g buckwheat , = 1 cup
• 100 g cheese (goat cheese), grated
• 250 g carrot(s), finely grated
• 100 g bell pepper(s)
• 50 g onion(s), cut into small pieces
• 3 tbsp mustard
• 20 peppercorns
• 1 pinch(s) of sugar
• 2 tsp salt
• 100 g buckwheat, ground, for binding
• Fat

Instructions

Working time approx. 20 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour 10 minutes

gluten-free, soy-free, egg-free, cow’s milk-free

Bring water with turmeric to a boil, add rinsed buckwheat grains, bring to a boil, reduce heat, and place a wooden spoon in the water to prevent it from boiling over. Close the lid and simmer for about 6-20 minutes, depending on the type of buckwheat. Once the water is below the surface, turn off the heat and let it swell for about 10 minutes. It will then be nice and grainy and dry. Place in a bowl, add all ingredients except salt, and mix well. Finally, stir in the ground buckwheat. Form patties with wet hands and fry immediately in the hot cooking oil over reduced heat on both sides. Caution: the batter will be very soft, even when flipping the patties. My own recipe.