Buckwheat patties

Ingredients for 1 servings:

• 160 g buckwheat (= 1 cup), whole grains
• 2 cups water
• 100 g carrot(s), finely grated
• 150 g leek (leek rings, frozen)
• 1 tsp salt
• 1 pinch(s) of sugar
• 10 peppercorns, ground
• 120 g cheese (medium-aged Gouda), coarsely grated
• 100 g ground buckwheat to bind the mixture
• Oil or fat for frying

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 45 minutes

gluten-free and egg-free

Makes about 5-7 patties. Add 160 g of buckwheat grains to 2 cups of boiling water. Reduce heat (ideally, place a wooden spoon at an angle to prevent boilovers). As soon as the water is below the surface, turn off the heat and close the lid. After about 10 minutes, the buckwheat will be grainy and dry. Place it in a large bowl and knead all the other ingredients, including the buckwheat flour, with one hand. This will allow you to check whether the mixture is sufficiently thickened. With wet hands, form patties and fry slowly on both sides in hot fat over reduced heat. The cooking time for the buckwheat depends on the type of buckwheat; unfortunately, it can take 4 to 20 minutes. The frying time, in turn, depends on the size and thickness of the patties—about 3 to 6 minutes per side, but you’ll notice. My own recipe.