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Carrot-buckwheat patties

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Ingredients for 10 servings:

  • 160 g buckwheat , = 1 cup
  • 2 cups water
  • 70 g leek, frozen
  • 20 black olives in brine, finely chopped
  • 20 peppercorns, ground
  • 3 tsp seasoning salt
  • 1 pinch(s) of sugar
  • 300 g carrot(s), finely grated
  • 100 g buckwheat, ground, for binding
  • 2 tbsp basil
  • Oil, for frying

Instructions

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

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

Add the rinsed buckwheat to 2 cups of boiling water, reduce heat, cover, and simmer for about 6-20 minutes, until the water is below the surface. Turn off the heat and let it swell for about 10 minutes on the still-hot stove. It will then become nice and grainy and dry. In a large bowl, add all the other ingredients, including the basil, and mix well. Form flat patties with wet hands and fry in hot oil on both sides. My own recipe.

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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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