Vegan buckwheat cakes

Ingredients for 1 servings:

• 300 g buckwheat, roasted
• 600 ml water
• 1 small onion(s), finely diced
• 2 tsp parsley, chopped
• 2 tsp tomato paste
• 1 tsp sweet paprika powder
• 1 tsp salt
• 1 tsp, levelled sugar
• 1 tsp oregano, shredded
• 1 tsp garlic powder
• ½ tsp ginger powder
• ½ tsp lemon juice
• ¼ tsp black pepper
• ¼ tsp cumin powder
• ¼ tsp coriander powder
• ¼ tsp nutmeg powder
• possibly vegetable stock powder for seasoning
• Chili powder, for more spiciness
• Sunflower oil for frying

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 35 minutes

Roasted buckwheat patties

Boil the buckwheat with the lightly salted water and let it swell for about 10 minutes. Transfer it to a fine sieve and squeeze out any excess water. Mix in all the ingredients and knead vigorously; this will change the consistency and make the dough sticky. Taste again and add more seasoning if necessary. When raw, the dough has a slightly bitter aftertaste, but this almost completely disappears after frying. Heat a pan with enough sunflower oil and, with wet hands, form the cakes (patties). Fry on both sides for about 3 minutes on the highest heat (electric stove: heat setting 3). Turn carefully only once! Drain on kitchen paper. Makes about 8 medium-sized cakes. Note: The cakes are delicious as a side dish, cold or warm, or just with mustard, ketchup, ajvar, etc. Of course, you can mix in all sorts of other vegetables, but perhaps try them as is first.