Buckwheat – Carrot – Tahini Patties

Ingredients for 10 servings:

• 160 g buckwheat
• 320 g water
• 1 tsp turmeric
• 15 black olives in brine, finely chopped
• 60 g leek, frozen
• 100 g carrot(s), grated
• 4 tbsp sesame paste (tahini)
• ½ tsp paprika granules
• 2 tsp salt
• 1 pinch(s) of sugar
• 80 g buckwheat, ground, for binding
• 1 tsp coriander, ground
• Oil, for frying

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

gluten-free, egg-free, dairy-free, vegan

Rinse 160g of buckwheat grains, add them and 1 teaspoon of turmeric to 320g of boiling water, and reduce the heat. When the water is below the surface of the buckwheat grains, turn off the heat, close the lid, and let them swell on the hot plate for about 10-15 minutes. They will then be dry and grainy. Transfer to a large bowl and mix with all the remaining ingredients, including the sugar. Sprinkle 80g of ground buckwheat grains and coriander seeds over the grains and mix in. Heat the oil, form a small patty with wet hands as a test patty and drop into the hot oil. Turn only once. If it’s okay, use wet hands to form patties from the remaining dough. Gently press these patties into the pan with a spatula. It’s better to make small patties, as they’re easier to turn. Be very careful; the dough is very soft—it has to be that way—and they only firm up when fried. My own recipe.