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Buckwheat and carrot cakes

updated

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Ingredients for 8 servings:

  • 250 g carrot(s), finely grated
  • 2 tbsp buckwheat, finely ground
  • 2 tbsp breadcrumbs
  • 1 small egg(s), can also be replaced with soy flour, then it is vegan
  • 1 tbsp vegetable broth, instant
  • 2 pinches of mace
  • 1 pinch of chili powder
  • 2 tbsp hazelnuts, roasted, medium-finely chopped
  • some rapeseed oil
  • a little butter, can be omitted

Instructions

Working time approx. 40 minutes; Rest time approx. 10 minutes; Total time approx. 50 minutes

finely spicy, crispy patties

Mix all the ingredients for the dough until smooth. Let rest for 10 minutes. Heat rapeseed oil and butter (2 to 1, or just oil) in a pan. Add the dough in batches to the pan, flatten, and cook for a few minutes on each side. Be careful not to overheat the oil. Serve with sheep’s cheese spread, millet, and a green salad (mouse-ear salad). The pancakes are also deliciously aromatic cold. You can clearly taste the hazelnuts.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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